Name: Vegan Sweet Potato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Global
Ingredients: 3 teaspoons olive oil, divided; ½ yellow onion, chopped; 1¾ pounds sweet potato, peeled and chopped (about 5 cups); 3 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 1½ teaspoons curry powder; ¾ teaspoon ground coriander; ⅛ teaspoon cayenne pepper (optional); ½ teaspoon kosher salt; 6 cups vegetable broth; 1 (14 oz) can chickpeas, drained and rinsed; Minced cilantro and toasted pepitas for garnish (optional)

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Short Description

A comforting vegan soup blending velvety sweet potatoes, aromatic spices, and chickpeas into a creamy, nourishing bowl—perfect for cool evenings or a flavorful lunch.

Why You’ll Love This Recipe

Rich and warming with a hint of curry and fresh ginger
Naturally creamy, plant-based, and gluten-free
Satisfying protein boost from chickpeas
Easy to prep and deliciously customizable with garnishes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 teaspoons olive oil, divided
½ yellow onion, chopped
1¾ pounds sweet potato, peeled and chopped (about 5 cups)
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1½ teaspoons curry powder
¾ teaspoon ground coriander
⅛ teaspoon cayenne pepper (optional, for spice)
½ teaspoon kosher salt
6 cups vegetable broth
1 (14 oz) can chickpeas, drained and rinsed
Minced cilantro and toasted pepitas for garnish (optional)

Directions

Heat 2 teaspoons olive oil in a large nonstick saucepan over medium heat. Add the chopped onion and sauté until tender, about 5–6 minutes.
Add the remaining 1 teaspoon olive oil, then stir in the sweet potato, minced garlic, and ginger. Cook for 3 minutes, stirring occasionally.
Sprinkle in the curry powder, ground coriander, cayenne (if using), and kosher salt. Cook for 1 minute, stirring to bloom the spices.
Pour in the vegetable broth and stir in the chickpeas. Bring to a boil, then reduce heat to a lively simmer. Cook until the sweet potatoes are very tender—about 30 minutes.
Remove from heat and let cool for about 10 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth. Return blended soup to the saucepan and reheat gently.
Serve warm, garnished with chopped cilantro and toasted pepitas if desired.

Servings And Timing

Servings: Yields about 6 generous bowls
Prep Time: ~10 minutes (chopping vegetables and gathering ingredients)
Cook Time: ~30 minutes (simmering) + ~5–10 minutes for blending and reheating
Total Time: Roughly 45 minutes

Variations

Stir in coconut milk, almond milk, or cashew cream before blending for extra creaminess
Add chopped red bell pepper or carrot along with sweet potato for sweetness and color
Use a blend of spices—try adding turmeric, smoked paprika, or a pinch of cumin
Top with coconut yogurt or a swirl of tahini for a tangy contrast
For a fuller meal, serve over cooked quinoa, brown rice, or add roasted cauliflower florets on top

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days
Reheat gently on the stovetop over medium-low heat, stirring occasionally; if the soup has thickened, add a splash of broth or water
Soup can also be frozen: portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge and warm on the stove for best texture
Garnishes like pepitas and cilantro should be added fresh to retain crunch and color

Vegan Sweet Potato Soup

FAQs

1. Can I make this soup oil-free?

Yes—omit the olive oil and sauté onions, garlic, and ginger in a couple of tablespoons of broth instead.

2. Can I use yam or butternut squash instead of sweet potato?

Absolutely—a similar texture and sweetness works well; adjust cooking time based on size of cubes.

3. Can I cook this in a pressure cooker or Instant Pot?

Yes—sauté vegetables first, then pressure-cook on high for 8–10 minutes, followed by quick release and blending.

4. How spicy is the soup?

Mildly spicy only if you include cayenne. Garnishes and spice level can be adjusted based on taste.

5. Can I omit the chickpeas?

Yes—but chickpeas add protein and body. You can replace with cooked lentils or white beans if preferred.

6. Is it possible to make it gluten-free?

Yes—as long as your vegetable broth is certified gluten-free.

7. Can I drizzle herbs or garnish after blending?

Definitely—fresh cilantro, parsley, chives, or a mix of seeds adds freshness and texture.

8. How thick should the soup be?

It should be creamy and pourable. Thin with broth if too thick, or simmer uncovered to reduce if too thin.

9. Can I add greens?

Yes—stir chopped spinach or kale in during the last 5 minutes of simmering before blending for extra nutrition.

10. Is this soup good for meal prep?

Yes—it stores well, reheats easily, and flavors deepen over time.

Conclusion

This Vegan Sweet Potato Soup is a comforting, spiced vegan delight, combining sweet potatoes, chickpeas, and gentle heat into a creamy, satisfying soup. Easy to prepare and full of flavor, it’s perfect for meal prep, cozy dinners, or whenever you’re craving a warming plant-based meal. Garnish creatively for added texture and zing.

Maggie