This one-pot easy Sweet Potato Soup is a must for fall. Sweet potatoes are simmered in broth with aromatics and comforting spices, then blended until smooth and creamy. Topped with vegan sour cream and served with crusty bread for dunking, it’s a side dish or appetizer that’s hard to resist.
For more fall recipes, check out my sweet potato, soup, fall, healthy, and Thanksgiving recipe round-ups.
Ingredients for this Easy Sweet Potato Soup
- Olive oil
- Onion
- Garlic
- Sweet potatoes
- Paprika
- Bay leaves
- Vegetable broth
- Water
- Salt and pepper
How to Make Vegan Sweet Potato Soup
Step 1:
In a large soup pot, heat the oil over medium heat. Once warm, add the onion and cook until it’s soft and translucent, about 6-7 minutes. Add the minced garlic to the pot and cook until fragrant, about 1 minute.
Step 2:
Add the diced potatoes, paprika, bay leaves, ground black pepper, salt, and vegetable broth to the pot. Stir to combine, then heat the soup to a boil. Once it starts to boil, reduce the heat to low and simmer the soup for 20-25 minutes, or until the potatoes are fork tender.
Step 3:
Remove and discard the bay leaves from the soup before using an immersion blender to blend the soup until it’s very smooth. If you don’t have an immersion blender, carefully blend the soup in two or three batches in a regular blender until smooth. Pour it back into the pot.
Step 4:
Ladle the soup into bowls and garnish with a dollop of vegan sour cream and a sprinkle of red pepper flakes. Serve with crusty bread on the side and enjoy.
Easy Sweet Potato Soup
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion (finely chopped)
- 2 garlic cloves (minced)
- 5 medium sweet potatoes (chopped into 1-inch cubes (650 g))
- ½ tsp paprika
- 2 bay leaves
- 3 cups vegetable broth
- 1 cup water
- ¼ tsp ground black pepper
- ⅔ tsp salt
Instructions
- In a large soup pot, heat the oil over medium heat. Once warm, add the onion and cook until it’s soft and translucent, about 6-7 minutes. Add the minced garlic to the pot and cook until fragrant, about 1 minute.
- Add the diced potatoes, paprika, bay leaves, ground black pepper, salt, and vegetable broth to the pot. Stir to combine, then heat the soup to a boil. Once it starts to boil, reduce the heat to low and simmer the soup for 20-25 minutes, or until the potatoes are fork tender.
- Remove and discard the bay leaves from the soup before using an immersion blender to blend the soup until it’s very smooth. If you don’t have an immersion blender, carefully blend the soup in two or three batches in a regular blender until smooth. Pour it back into the pot.
- Ladle the soup into bowls and garnish with a dollop of vegan sour cream and a sprinkle of red pepper flakes. Serve with crusty bread on the side and enjoy.
