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+ servings
Vegan Sweet Potato Soup (Gluten-free)

Get the Recipe: Sweet Potato Soup (Vegan)

This quick and easy vegan sweet potato soup is the perfect dish to warm you up this winter. Rich, creamy and deliciously sweet and spicy, this soup is ready to be served as a filling lunch or dinner.

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 1 large carrot, peeled and chopped
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp turmeric
  • 1 tbsp dried basil
  • ½ tbsp dried rosemary
  • 2 tbsp nutritional yeast
  • cup coconut milk, canned
  • 1 1-inch piece ginger, peeled
  • 1 tsp salt
  • 1 tbsp balsamic glaze, or balsamic vinegar
  • 1 tbsp tamari
  • 1 cup vegetable broth

Equipment

  • Conventional oven
  • Baking tray
  • Large mixing bowl
  • Parchment paper
  • Frying pan
  • Blender

Instructions 

  • Preheat the oven to 200 degrees C (350 F) and line a baking tray with parchment paper.
  • Add the sweet potato, carrot and 1 tbsp of the olive oil to a large mixing bowl and stir together well. Next, transfer to the baking tray and bake for 25 minutes.
  • Meanwhile, heat the rest of the olive oil in a pan and add the onion and garlic, cooking for 5 minutes, until the onion is lightly browned.
  • Transfer the sweet potato and carrot to a blender together with the smoked paprika, cumin, turmeric, dried basil, dried rosemary, nutritional yeast, coconut milk, ginger, salt, balsamic glaze, tamari, vegetable broth, and the fried onion and garlic. Blend until smooth and serve.

Video

Calories: 136kcal, Carbohydrates: 7g, Protein: 3g, Fat: 12g, Saturated Fat: 5g, Sodium: 1073mg, Potassium: 172mg, Fiber: 2g, Sugar: 2g, Vitamin A: 618IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 2mg