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    Home » Recipes » Soups, Stews, and Chilis

    Vegan Sweet Potato Soup

    Published: Oct 14, 2015 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    This Creamy Vegan Sweet Potato Soup is thick and hearty, full of flavor, yet ready in about 30 minutes. Perfect for a weeknight meal.

    Overhead view of a sweet potato soup recipe in a white bowl on a blue napkin.

    This soup was inspired by all the African Peanut Stews I have seen online over the years. I always think they look so hearty and delicious.

    I have never actually made one of those, so I can’t say for certain if this vegan sweet potato soup recipe resembles them or not, but, what I can tell you, is that this soup is thick, rich, and delicious!

    It’s full of deep earthy flavors, yet has a brightness from the tomato and a squeeze of fresh lime juice.

    It’s also quick and easy, like any good weeknight meal should be. I could eat this creamy, nutty Vegan Sweet Potato Soup all day long!

    Diced sweet potato in front of a bowl of whole sweet potatoes

    Sweet potatoes, which are carbohydrates, are very nutritious! Carbs tend to get a bad rap, but the fact is that our bodies need carbs for fuel. 

    These orange starchy root vegetables are high in fiber, vitamin A, vitamin C, potassium, and antioxidants.

    They also happen to be low on the glycemic index, so they won’t cause a spike in insulin and cause a “sugar rush.”

    The fiber in sweet potatoes will help fill you up and keep you satiated longer.

    It has been shown that including some healthy fat in a meal, like the almond butter in this vegan sweet potato soup, increases the absorption of beta-carotene (vitamin A), which is why this soup is the pretty much the perfect dish.

    Individual ingredients needed to make this sweet potato soup recipe

    It’s definitely ok to eat the skins of sweet potatoes. There is a lot of fiber in the skins, so they’re very healthy. 

    However, we want this sweet potato soup recipe to be smooth, so I like to peel them first to ensure the perfect creamy texture.

    Love sweet potatoes? Don’t miss these other delicious vegan sweet potato recipes:

    • Falafel Spiced Oven Baked Sweet Potato Fries
    • Sweet Potato Quinoa Bowl with Cashew Curry Sauce
    • Sweet Potato Cauliflower Vegan Soup
    • Coconut Curry Soup with Sweet Potato Noodles
    Step by step photos of how to make this sweet potato soup recipe

    There are many ways to make a soup creamy. 

    Cornstarch slurry, flour, cream, and coconut milk are all common ways to thicken a soup. 

    The almond butter in this vegan soup recipe definitely adds some body, but it’s the process of puréeing the soup that makes is silk smooth and creamy.

    You can carefully transfer the hot soup to a blender to purée, but I find it much easier to use an Immersion Blender.     

    Three spoons next to two bowls of sweet potato soup

    African Peanut Stews, which inspired this recipe, are made with peanut butter. I haven’t personally tried it in this recipe, but I imagine it would be just as yummy. Garnish with chopped peanuts instead of almond.

    If you can’t have nuts, you could try using sunflower seed butter and garnish with sunflower seeds or pumpkin seeds. 

    Don’t sub the sweet potatoes. Just don’t. 

    This is a sweet potato soup recipe. If you don’t like sweet potatoes, try one of these other cozy vegan soup recipes:

    • Vegan Butternut Squash Soup w/ Corn
    • Vegan Broccoli Cheese Soup
    • Creamy Dairy Free Potato Soup
    • Creamy Vegan Tomato Soup
    • Easy Vegetarian Minestrone with Pasta
    • Easy Black Bean Soup
    • Instant Pot Vegan Split Pea Soup
    Spoonful of soup being lifted out of a bowl

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

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    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Overhead view of a sweet potato soup recipe in a white bowl on a blue napkin.

    Vegan Sweet Potato Soup

    A thick and hearty soup, full of flavor, yet ready in about 30 minutes.
    5 from 1 vote
    Print Rate
    Course: Soups, Stews, and Chilis
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 308kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Soup Pot

    Ingredients

    • 1 tablespoon olive oil or ¼ cup vegetable broth or water for an oil-free option
    • 1 sweet onion diced
    • 1 garlic clove minced
    • 1 teaspoon ground ginger
    • 1 teaspoon ground thyme
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground cumin
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon salt or to taste
    • ⅛ teaspoon pepper or to taste
    • 2 medium sweet potatoes cubed (about 2.5 to 3 cups)
    • 1 cup canned diced tomatoes
    • 4 cups low sodium vegetable broth plus more to thin if desired
    • ⅓ cup raw creamy almond butter
    • Squeeze of lime juice
    • Slivered almonds for garnish

    Instructions

    • Heat the oil in a soup pot over medium heat. Sauté the onion for 5 to 6 minutes until softened and translucent. Add the garlic, ginger, thyme, cinnamon, cumin, nutmeg, salt, and pepper, and sauté 1 more minute.
    • Add the sweet potatoes, diced tomatoes, and vegetable broth. Increase heat to bring to a boil, reduce heat to medium-low and let simmer for about 20 minutes until sweet potatoes are fork tender.
    • Remove from heat, add the almond butter and stir to combine. Using an immersion blender, purée the soup to your desired consistency. (I like it super smooth, but if you like it chunkier, go for it.
    • If you like a thinner soup, add a bit more veggie stock or water and stir to combine.
    • Garnish with a squeeze of fresh lime juice and slivered almonds.
    • Serve warm. Enjoy!

    Notes

    *Alternately, you can carefully transfer the soup to a blender to purée and then carefully transfer it back to the pot. You may need to do this in batches if your blender is on the small side.

    Nutrition

    Serving: 4Servings | Calories: 308kcal | Carbohydrates: 37g | Protein: 8g | Fat: 14g | Sodium: 355mg | Fiber: 7g | Sugar: 13g
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    Comments

    1. lydia says

      April 15, 2017 at 4:41 pm

      Can i use almond milk instead of the butter?

      Reply
      • Jenn S. says

        April 15, 2017 at 7:01 pm

        Hi, Lydia. You use a splash of almond milk, but the flavor and texture just won’t be the same. The almond butter makes it really creamy and gives some depth of flavor. The almond milk would make it more of just a sweet potato soup – which would be delicious I’m sure, just not the same thing as I was going for here. Let me know if you try it.

        Reply
    2. Kinsey says

      January 07, 2017 at 7:47 pm

      Hey do you think the tomatoes are essential? I wanted to make this soup for someone who is allergic to tomatoes. TIA!

      Reply
      • Jenn S. says

        January 08, 2017 at 8:32 am

        Hi, Kinsey! Glad we connected last night over messenger. I’m going to answer here, too, in case anyone else is wondering. I do love the flavor the tomatoes add to this soup, but I don’t think they are absolutely necessary. You’ll need a little more liquid to loosen things up, like veggie broth or plant milk, and I would add a few dashes of balsamic vinegar maybe for extra depth of flavor. I’d love to hear what you end up doing and how it turns out!

        Reply
    3. stephinthyme says

      October 22, 2015 at 2:03 pm

      Oh my gosh I have to try this! Two flavor combinations I’ve never thought of but sounds AMAZING!

      Reply
      • Jenn S. says

        October 22, 2015 at 3:33 pm

        Thanks, Steph! I hope you enjoy it. I would love to know how it turned out when you try it.

        Reply
    4. Gwen @SimplyHealthyFamily says

      October 20, 2015 at 9:08 pm

      I’ve made African Wat (stew) several times and I would say that Yes, you nailed it! 😉 Can’t wait to try your version!

      Reply
      • Jenn S. says

        October 21, 2015 at 7:47 am

        Wow, thanks, Gwen!! You must come back let me know how mine compares to the originals!!

        Reply
    5. Kimberly says

      October 20, 2015 at 7:39 pm

      Oh my goodness …I would never have thought about using almond butter in such an application! Totally intrigued by this recipe!

      Reply
      • Jenn S. says

        October 20, 2015 at 8:18 pm

        It’s a winner! Thanks, Kimberly!

        Reply
    6. shadi says

      October 20, 2015 at 6:12 pm

      I love sweet potato so much and I’m trying to make more things with it! Now this soup is on my list!

      Reply
      • Jenn S. says

        October 20, 2015 at 8:16 pm

        Great, Shadi! I hope you love it! Please let me know what you think when you try it!

        Reply
    7. Linda @ Veganosity says

      October 20, 2015 at 7:45 am

      If this doesn’t win over the sweet potato lovers, nothing will! This looks absolutely amazing, Jenn! And I’m intrigued with the peanut butter idea.

      Reply
      • Jenn S. says

        October 20, 2015 at 9:17 am

        Thanks, Linda! It’s seriously delicious and I just keep buying more sweet potatoes so I can keep making it!

        Reply
    8. Levan Wee says

      October 19, 2015 at 5:12 pm

      I could do with this almond soup right about now!! Looks so appetizing and comforting. Like a puppy on a warm day! and I love puppies, as much as I love this soup!

      Reply
      • Jenn S. says

        October 19, 2015 at 6:01 pm

        Awwww, who doesn’t love puppies! You should eat this soup while watching puppies frolic. Perfect!

        Reply
    9. Lisa says

      October 19, 2015 at 4:58 pm

      Jenn, this soup looks delicious! I’ve only added peanut butter to a soup before, but I bet the almond butter adds a lovely flavor, too!

      Reply
      • Jenn S. says

        October 19, 2015 at 6:00 pm

        Thanks, Lisa! I have never had either kind of nut butter in soup before this one. It turned out so well!

        Reply
    10. The-FoodTrotter says

      October 19, 2015 at 9:24 am

      I love sweet potato I’m sure your recipe is delicate, tasty and rich! I need to try eat 🙂

      Reply
      • Jenn S. says

        October 19, 2015 at 12:58 pm

        Thanks! I hope you enjoy it!

        Reply
    11. Howie Fox says

      October 18, 2015 at 2:23 pm

      WOWWW!! Sweet potato almond soup? I have never heard of it and most definitely would never have thought about it!! Love the idea 😀

      Reply
      • Jenn S. says

        October 18, 2015 at 2:52 pm

        Thanks, Hauke! It turned out so delicious! Glad I thought of it! 🙂

        Reply
    12. Sina @ Vegan Heaven says

      October 18, 2015 at 2:13 pm

      I love sweet potatoes! This soup looks so delicious and comforting, Jenn! Perfect for rainy and grey fall days like today. 🙂

      Reply
      • Jenn S. says

        October 18, 2015 at 2:51 pm

        Thanks, Sina! I LOVE soup in the cooler months…it’s all I want to eat!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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