This Sweet Potato Soup is an easy hearty and filling soup, creamy and delicious – made with sweet potatoes, fresh ginger, and coconut milk for the BEST healthy vegan soup for fall and winter!
NEVER MISS A POST! FOLLOW ME ON:
If you’ve been around here for awhile you’ll know I have two favourite things to make in the kitchen – muffins and homemade SOUP! Soup is one of our family’s favourite healthy meals and I make at least two big batches of homemade soup every week for the entire fall and winter season. Soup is a great way to sneak in tons of fresh veggies and this Sweet Potato Soup is one of our favourite ways to enjoy sweet potatoes this time of year. I just know you’re going to love it too!
Is Sweet Potato Soup Healthy?
Yes! It’s full of delicious sweet potatoes, onions, garlic, and fresh ginger, and can be made with whatever healthy, low-fat stock you prefer.
Is Sweet Potato Soup soup Vegan?
Yes! You can make a non-vegan option with dairy and chicken stock, but we love it with vegetable stock and coconut milk for a vegan option.
Is Sweet Potato Soup Dairy-Free?
Yes! Feel free to make it with real cream if you prefer, but the coconut milk adds so much delicious flavour and keeps this recipe dairy-free!
How to Make Healthier Homemade Soup
- Blend it up! Creamy soups can sometimes be full of fat and calories, but when you blend vegetable soups you create a ton of creaminess without all the fat!
- It’s all about the veggies! Vegetables pack a flavour punch and they make a homemade soup hearty and filling. Choose your favourite veggies for a flavour you’ll love!
- Choose coconut milk. Adding some regular or low fat coconut milk to your blended soups takes them over the top by making them so smooth and creamy, without adding any dairy.
- Think Sweet Potatoes! Adding sweet potatoes to your homemade soups gives them a lot of bulk and adds some much needed healthy carbs, and a ton of flavour!
LOOKING FOR MORE DELICIOUS VEGETARIAN MEAL IDEAS?
Get my 1-week Vegetarian Meal Plan E-Cookbook!
Ingredients for Sweet Potato Soup
- olive oil
- sweet potatoes
- grated fresh ginger
- vegetable stock
- salt and pepper
- canned coconut milk (regular or low fat)
NEVER MISS A POST! FOLLOW ME ON:
I hope you love this soup as much as we do! Let me know in the comments below, what’s your favourite cold weather soup? I’d love to know!
Kitchen Tools I Recommend:
LOOKING FOR MORE EASY WEEKNIGHT MEAL IDEAS?
Get my Quick and Easy 4-Week Meal Plan Guide!
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel.
If you made this, share a photo!
Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced or pressed
- 10 cups chopped sweet potatoes peeled and chopped into 1-inch pieces (about 6-7 sweet potatoes)
- 2 tablespoons grated fresh or frozen ginger
- Salt and pepper to taste
- 5 cups vegetable stock
- 15 ounces canned coconut milk (or heavy cream, or half and half for a non vegan option) (use light coconut milk for a lower fat option)
- Chopped parsley for garnish (optional)
- coconut yogurt or coconut cream for garnish (optional)
- Put a large pot over medium heat and add the olive oil.
- Throw the onions, garlic, and sweet potatoes into the pot and let them cook a bit, just until the onions start to become a little soft.
- Grate some ginger over the pot as the vegetables are heating up and stir that in too.
- Once the mixture starts to become fragrant (you'll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in the stock.
- Let this cook over medium-low heat until you can poke a fork in one of the sweet potato pieces and it falls apart.
- Remove it from the heat and puree while it's hot. This will help give you a nice smooth texture. Using an immersion blender is the easiest method, as you can leave the soup in the pot. If you'd rather use a regular blender you'll probably have to puree in batches.
- Once the soup is pureed and you can't see any more chunks, add the can of coconut milk (or milk/cream of your choice).
- Using the immersion blender again, blend the coconut milk into the soup. Using the blender again at this stage helps the texture to become very velvety. Add more salt and pepper, to your taste.
- Ladle the soup into bowls and serve with a dollop of coconut yogurt or a swirl of coconut cream, and a sprinkle of chopped parsley (if you wish).
Storage InstructionsIt keeps in the fridge for up to 3 days and is a great meal prep recipe.
Freezer InstructionsThis soup freezes beautifully and keeps in the freezer in an airtight container for up to 3 months.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.