Spicy Sweet Potato Soup (easy, gluten free, vegan)
Would you believe this creamy sweet potato soup recipe is vegan? Make it in the instant pot or on the stovetop.
This creamy soup has simple ingredients and is absolutely packed with vegetables, making it a healthy soup for cozy days at home.
Or, you can make a big batch for meal prep!
And, it’s has a kick of heat! We’ve added a bit of red bell pepper and cayenne powder to balance out the natural sweetness of the sweet potatoes.
Whether you’re on a vegan diet or not, I think you’ll enjoy this soup! The coconut milk gives this soup a luxurious texture and just a hint of sweetness to balance out the spicy ingredients.
Healthy Sweet Potato Soup Modifications:
- Sweet Potato Pumpkin Soup: Add one cup of canned pumpkin and reduce the sweet potatoes to 3 cups.
- Sweet Potato Butternut Squash Soup: Use two cups of cubed butternut squash and two cups of cubed sweet potatoes.
What should I top this Easy Sweet Potato Soup with?
My favorite toppings are a drizzle of coconut cream, sunflower seeds and a sprinkle or pumpkin spice seasoning!
Additionally, here are a few other ideas for toppings:
- Drizzle of coconut cream (or heavy cream)
- Sunflower seeds or pumpkin seeds (pepitas)
- Nutritional yeast (cheesy flavor) or Parmesan cheese
- Croutons
- Red pepper flakes, a sprinkle or fresh ginger or curry powder
- Fresh herbs
Equipment Needed:
I’ve included instructions for both the Instant Pot, and the stovetop below. If you’re cooking on the stovetop, you’ll need a large stockpot or Dutch oven.
Also, it’s helpful to have a stick blender so that you don’t have to dirty up your normal blender.
What should I serve with this delicious Sweet Potato Soup Recipe?
The creamy texture of this soup shines when it’s paired with crusty bread like Ciabatta or French bread and a fresh salad. If you’d like to work sweet potatoes into your dessert too, I recommend these Sweet Potato Brownies.
How do I store leftover sweet potato soup?
Leftovers can be stored in an airtight container for up to 4 days in the fridge or up to 3 months in the freezer.
And, if you have leftover raw sweet potatoes, consider making one of these delicious recipes:
Air Fryer Sweet Potatoes with Parmesan and Rosemary | Sweet Potato Soufflé with Toasted Marshmallow Topping |Air Fryer Sweet Potato Fries
Spicy Sweet Potato Soup
Would you believe this creamy sweet potato soup recipe is vegan? Make it in the instant pot or on the stovetop.
Ingredients
- 1 tablespoon olive oil or avocado oil
- ½ medium yellow onion, chopped
- 1 cup celery, chopped
- 1 red bell pepper, chopped
- 1 tablespoon garlic, minced
- 4 cups sweet potatoes, peeled, diced (about 2 pounds)
- 2 cups low sodium vegetable stock or broth
- 1 cup coconut milk or milk
Seasonings:
- 1 teaspoon paprika
- ¼ teaspoon thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ Teaspoon cayenne pepper (optional)
Instructions
On the stovetop:
- In a large Dutch oven or stock pot, add oil and heat over medium heat.
- Then, add onion, celery and red bell pepper. Sauté for 2-3 minutes. Add garlic and sauté for 30 seconds.
- Finally, add sweet potatoes, seasonings and vegetable stock and bring to a boil.
- Next, reduce heat to low, cover and allow to simmer for 20-25 minutes, or until the sweet potatoes can be easily pierced with a fork.
- When the sweet potatoes are cooked, remove from heat, and blend using an immersion blender, or transfer to a blender. Blend until all ingredients are smooth.
- To finish, add coconut milk and stir. Serve warm.
In the Instant Pot:
- Combine all ingredients except the coconut milk in a 6 or 8-quart pressure cooker.
- Place lid onto pressure cooker and be sure the vent is set to seal.
- Cook on high pressure for 10 minutes, then allow a natural vent for 5-10 minutes.
- Uncover and use an Immersion blender to blend soup until smooth. If you do not have an immersion blender, you can use a regular blender to blend your soup.
- Add coconut milk and serve warm.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 437Total Fat 21gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 7mgSodium 437mgCarbohydrates 56gFiber 8gSugar 21gProtein 10g
The nutrition for this recipe is calculated by an app and may be incorrect.
