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Craving Comfort Food? This Creamy Vegan Sweet Potato Soup Is Hearty & Healthy

Alison Cayne
Founder and CEO of Haven’s Kitchen
By Alison Cayne
Founder and CEO of Haven’s Kitchen
Alison Cayne is the founder and CEO of Haven’s Kitchen, an NYC-based recreational cooking school, café, and event space known for creating the first line of refrigerated, globally-inspired fresh sauces. She is is also the author of the critically-praised cookbook, Haven’s Kitchen Cooking School, the host of "In the Sauce," a podcast about building consumer brands on Heritage Radio Network, and an adjunct professor of Food Studies at NYU.
Image by Nataša Mandić / Stocksy
March 27, 2020

I love this soup because it balances earthy sweet potatoes with luscious coconut milk and immune-supporting turmeric and ginger. It's comfort food but especially nutrient-dense and healthful. 

This soup utilizes some pantry staples, but if you don't have sweet potatoes, you can certainly swap in cauliflower or carrots. You can also build depth of flavor by roasting the vegetables before pureeing them with liquid. You can create that creamy, rich texture without any dairy by adding a shot of good olive oil at the end of the blending process. 

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This recipe makes a lot, so feel free to heat it up for a few days. You can also freeze it by cooling it down then filling to-go bags and lying them flat in your freezer. They defrost much quicker that way and take up less space.

Creamy Vegan Sweet Potato Soup

Serves 4

Ingredients:

  • 3 super-large or 5 average-sized sweet potatoes
  • 2 to 3 tbsp. olive oil
  • 1 tbsp. ginger powder
  • 1 tbsp. turmeric powder
  • Salt
  • 1 shallot, quartered
  • 4 cups of vegan broth or water
  • 2 cans of coconut milk

Method:

  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment.
  3. Cut the sweet potatoes into even pieces, about 2 inches.
  4. Toss the sweet potatoes with olive oil, a big pinch of salt, ginger, and turmeric powder.
  5. Spread them out on the baking sheet, giving them space in an even layer.
  6. Roast for 20 to 25 minutes till the edges start to brown.
  7. Remove from oven.
  8. Then, in a Dutch oven, heat 1 tablespoon to coat the bottom of the pot and add shallot and sweet potatoes.
  9. Add the broth and the coconut milk.
  10. Bring up to a simmer for about 20 minutes, till sweet potatoes easily mush between your fingers.
  11. Working in batches, blend, then add a 1 to 2 tbsp. of olive oil with the blender on for a creamy, silky texture.

For gluten-free everything croutons:

  • Stale gluten-free bread
  • Olive oil
  • Everything seasoning

To make the croutons:

  1. In a bowl, combine bread, ripped into even pieces with a 2 tbsp. of olive oil and coat the bread.
  2. Sprinkle in everything seasoning to coat.
  3. Spread bread out on a baking sheet and bake at 350°F until crunchy.
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Alison Cayne
Alison Cayne
Founder and CEO of Haven’s Kitchen

Alison Cayne is the founder and CEO of Haven’s Kitchen, an NYC-based recreational cooking school, café, and event space known for creating the first line of refrigerated, globally-inspired fresh sauces. She earned her Bachelor's degree in History fromDuke University and her Master’s degree in Food Studies from New York University. Both Alison and Haven’s Kitchen have been featured in Bon Appetit, Elle, Food & Wine, Vogue, The New York Times and Rachael Ray Every Day. Alison is also the author of the critically-praised cookbook, Haven’s Kitchen Cooking School, the host of "In the Sauce," a podcast about building consumer brands on Heritage Radio Network, an adjunct professor of Food Studies at NYU, as well as a guest lecturer at the Institute of Culinary Education.