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Close-up on the white marble cooktop, serving a bowl of creamy sweet potato soup topped with a swirl of tofu cream, fresh coriander, crispy chili oil, and sourdough croutons. The vibrant colors pop against the creamy base.

Creamy Vegan Sweet Potato Soup Recipe

This Creamy Sweet Potato Soup is a velvety, comforting bowl packed with warmth from spices, sweetness from maple syrup, and richness from blended tofu. The crispy chili oil adds a kick, while sourdough croutons bring the crunch. Perfect for cozy nights!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Course: Soup
Cuisine: vegan
Calories: 158
Ingredients Equipment Method

Ingredients
  

  • 1 teaspoon olive oil
  • 1 onion roughly chopped
  • 3 cloves garlic roughly crushed
  • ½ teaspoon ground ginger
  • ½ teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • 1 teaspoon fine sea salt or 1 teaspoon celery salt
  • 1 tablespoon maple syrup
  • 680 g sweet potatoes peeled and chopped into ½ inch pieces
  • 750 ml vegetable stock or my homemade vegan chicken broth
  • 300 g silken tofu drained
  • 1 tablespoon lemon juice
  • Fresh coriander cilantro for serving
  • Crispy chilli oil for serving
  • Sourdough croutons for serving

Equipment

  • Large pot
  • Immersion blender (or regular blender)

Method
 

  1. Sauté Aromatics: Heat olive oil in a pot over medium heat. Add onion and garlic, cooking until softened (about 5 minutes).
    Close-up shot of a black skillet on the white marble cooktop, sizzling olive oil with chopped onion and crushed garlic. The onion is softening, and steam rises from the pan. A wooden spoon rests beside, ready for stirring.
  2. Toast Spices: Stir in ginger, coriander, smoked paprika, black pepper, salt, and maple syrup. Cook for 1-2 minutes until fragrant.
    Close-up shot of a black skillet on the white marble cooktop, with ground ginger, coriander, smoked paprika, black pepper, salt, and maple syrup being stirred into sautéed onions and garlic. The spices release a fragrant cloud as they toast.
  3. Simmer: Add sweet potatoes and vegetable stock. Cover, bring to a boil, then simmer for 15 minutes until potatoes are soft.
    Close-up shot of a black skillet on the white marble cooktop, simmering chunks of sweet potato and vegetable stock, with steam rising gently from the pot. The lid is slightly ajar, and the mixture bubbles softly as it cooks.
  4. Blend Tofu: While the soup simmers, blend silken tofu until smooth. Reserve a few tablespoons for garnish.
    Close-up shot of a smooth glass blender on the white marble cooktop, containing silken tofu being blended until creamy. The blender lid is slightly lifted to reveal the thick, smooth texture of the tofu inside.
  5. Blend Soup: Remove from heat, add blended tofu and lemon juice. Blend with an immersion blender until smooth and creamy. Adjust seasoning.
    Close-up shot of a white bowl in a black skillet on the white marble cooktop, blending the simmered sweet potato soup with silken tofu and lemon juice. The creamy mixture swirls as it blends smoothly.
  6. Serve: Ladle into bowls, swirl in reserved tofu cream, and top with fresh coriander, crispy chili oil, and sourdough croutons.
    Close-up shot of a on the white marble cooktop, serving a bowl of creamy sweet potato soup topped with a swirl of tofu cream, fresh coriander, crispy chili oil, and sourdough croutons. The vibrant colors pop against the creamy base.