Vegan Creamy Sweet Potato Soup (Oil-free)

Vegan Creamy Sweet Potato Soup (Oil-free)

This Vegan Creamy Sweet Potato Soup is rich and unique in flavor by using both sweet and gold potatoes. Easy to make, just 8 ingredients and is dairy-free and oil-free. 


Sometimes, the most delicious recipes can be the simplest. Potato soup is simple, but so comforting, especially during the holidays, don't you agree? This vegan creamy sweet potato soup recipe uses both sweet potatoes and yukon gold potatoes....the combo is so delicious. The yukon gold potatoes lend a buttery taste. Super simple, few ingredients and so delicious. Bonus that it is dairy-free, oil-free, gluten-free and ready in less than an hour. There is nothing I enjoy eating more than soup!

This oil-free creamy potato soup gets an extra boost of flavor and nutrition from the yukon gold potatoes. Most people know how good sweet potatoes are for you...but did you also know that yukon gold potatoes are an excellent source of nutrition?


Potatoes way too often get a bad rap for being unhealthy because they are a carb. But, fear not, potatoes have some amazing health benefits. Now come on, the carbs that are in potatoes are hardly the equivalent of carbs in junk food or sugary desserts. Remember, there are healthy carbs and unhealthy carbs. Here is why potatoes are the good carbs:

  • Source of iron
  • Great source of fiber
  • High in potassium (1 medium potato contains about 770 mg)
  • High in Vitamin C (1 medium potato contains about 50% of our daily RDA! Vitamin C is also needed to absorb iron into the body)
  • Fat-free (yippee!)
  • Filling and satisfying

Yay for healthy soup that tastes amazing, thick and creamy!


For this super delicious Vegan Creamy Sweet Potato Soup, you'll need:

  • yukon gold  potatoes
  • sweet potatoes
  • white onion
  • garlic
  • low sodium vegetable broth
  • tomato paste
  • cumin
  • nutritional yeast

Let me know what you think of this Vegan Creamy Sweet Potato Soup!

Other Delicious Potato Soups:

This recipe was originally posted in February 2014 and has been slightly updated.

4.41 from 5 votes

Vegan Creamy Sweet Potato Soup (Oil-free)

This Vegan Creamy Sweet Potato Soup is achieved using both sweet and gold potatoes. It is dairy-free and oil-free. It's not only delicious, it is rich in nutrients without leaving you feeling heavy like traditional potato soups. This will become a comfort soup in your home.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Brandi Doming


  • 1 3/4 lbs peeled and chopped yukon gold yellow potatoes, about 5 heaping cups (plus a couple extra for toasting as garnish)
  • 2 lbs peeled and chopped sweet potatoes about 6 heaping cups (plus 2 extra potatoes for garnish)
  • 1 packed cup 160g white onion, finely diced
  • 4 large garlic cloves minced (about a tablespoon)
  • 6 cups low sodium vegetable broth
  • 2 tablespoons 30g tomato paste
  • 1 teaspoon ground cumin
  • 2 tablespoons nutritional yeast adds a mild cheesy taste, can omit if desired (I only use thesari yeast brand-it's non-fortified and doesn't have a nasty vitamin taste)
  • 2 teaspoons fine sea salt to taste

Optional: chopped green onions for garnish


    1. Peel and chop the potatoes into 1/2 inch cubes.
    2. Add the potatoes and minced garlic to a large pot.
    3. Add all of the remaining ingredients to the pot and stir well.
    4. Bring to a boil and once boiling, turn to low and cover. Simmer for 20-25 mins, or until the potatoes are completely tender. Blend with an immersion blender to a creamy consistency. Or you can use a regular blender, just don't blend it too long into a complete liquid. Taste and add any more salt if desired.
    5. When the soup has about 10 minutes left, chop up a couple more yukon gold potatoes into 1/2 inch pieces and broil them until golden brown (5-10 mins) and garnish the soup with them. I love the texture it added. Top with green onions. So good!



    1. What gorgeous soup, it looks so creamy I thought it would have some coconut milk or something like that. I love the combo of sweet and yukon gold potatoes also adding the nutritional yeast is a really great addition.
        Thank you Suzanne. The combo is really creamy and delicious and didn't need any milk :)
    2. This looks beautiful!! Are Yukon Golds easy for you to find in the grocery store? I remember looking for them over Thanksgiving and all I could find were russet, sweet potatoes, red potatoes and some small multicolored potatoes. But maybe everyone was just snapping up the Yukons for their mashed potatoes :) I'm so craving some creamy potato soup now!
        Thank you so much Erika! I never have a problem finding them...I usually get them at Krogers...but you are probably right, Thanksgiving is all about mashed potatoes, so that's why they were proably gone, haha! This soup would be the bomb with the yellow butter potatoes too!
    3. This is the perfect soup for a day like today! There was a snow storm here in Toronto and this soup looks like the type of creamy and comforting meal I'm looking for. I also love that I have all of those ingredients on hand so I don't have to brave the snow to make it :)
        Oh awesome Erin! Please leave me feedback if you make it, I'd love to hear what you think! Thank you :)
    4. Oh man, yum! I feel like I've been on a potato craving binge lately!
        me too!
    5. It is pretty warm here but regardless, I want to devour this soup! The colour is liquid gold :DCheers Choc Chip Uru
        Thanks Uru!
    6. Can't believe there is no milk or cream. This looks smooth and rich and delicious! It's a must try for sure.
        It really is creamy and silky smooth! Using both potatoes does the trick! It is actually light, doesn't give you that heavy feeling like traditional potato soup :)
    7. Met with our daughter in Arlington, TX who has been on this Vegan lifestyle for a year and looks great! My husband and I are both in our 70s but we came home to San Antonio very encouraged to at least try it and started with smoothies once a day substituting the evening meal. These recipes sound great and intend to check them out, especially the soup and the salad.
        Thank you so much for stopping by Adeline, I truly appreciate it and you sharing your story! I hope you enjoy my recipes and please let me know when you make any of them :)
    8. THIS IS perfection for everyone dealing with the sh*t cold weather!!! LOL! You could even eat this cold though in the summer :)
    9. This soup is so pretty!! And it sounds like the perfect thing to warm you up on these cold winter nights :)
    10. YUM! This soup looks heavenly and I love how healthy and light it is! I love Yukon Gold and Sweet Potatoes. This would be perfect on a cold day.
    11. Great idea, Brandi, mixing the 2 types of potatoes. Just look at that color! I must admit, though, that I misread the post's title, thinking it read "Sweet 'n' COLD potato soup." Having just cleared the snow around here, I wondered if you were all right. :)
        Thanks John, yes, it really enhanced just a regular sweet potato soup! It was gone the first 24 hours, haha :)
        hahaha John! Sweet and cold! It actually does taste good cold too :)
    12. Ohhh mee ohhh myyyy! This looks like the perfect soup for a snowy day!! I want!!
    13. This has everything that I love, Brandi: sweet potatoes, regular spuds 'n soup. Delicious! And I love your beautiful photos. I never take lovely photos of soup! This looks so creamy and satisfying.
    14. simple and gorgeous!
    15. We had this tonight for dinner and it was AMAZING - I love the addition of cumin - so flavorful! We all enjoyed it - Willow, too. She dipped some roasted potatoes in hers and licked her was that good! Awesome recipe, Brandi! We'll definitely be making this again and again :)
        Thank you so much Mandy for the awesome feedback! I'm so happy it was such a hit and that even Willow loved it so much! Thank you for sharing on Instagram too, you are the best! xo
    16. We luved it! So creamy, smooth, delicious and healthy! Making this again asap! !!
    17. Could you cook this in a crockpot? And do you think it will freeze well?
        Hi Jenny! I haven't tried it in a crockpot, so I can't say for sure, but I don't see why not. I don't use a crockpot very often, so I'm not sure how much liquid would need to be added and what it would do to the flavor. It's worth a shot. If you try it, please let me know! I think it would freeze just fine, and then just reheat it over the stove. Thank you!
    18. I loved the combo of potatoes. The soup came out creamy, thick and absolutely delicious. Thank YOU!
        Yay! I'm so happy you loved this soup so much!! Thank you Lana for making it!
    19. Hi, I am not into feeding armies and having tons of leftovers. So I could not locate how many servings this would make probably enough for 8-12 giant servings. Could you please provide Quantity of servings? thanks, Rosalie
        Hi Rosalie, this definitely would not be 8-12 giant servings. It seems that way since there are a lot of potatoes, but pureed with broth, it's just a smooth pureed soup and I'd say it would feed 4-6 nice size bowls of soup.
    20. Potato soup will be used many times with my family thank you can't wait to see the rest of the recipes, definitely going to stay with vegan, this is the best food I've ever eaten.
        Thank you so much Joyce for such a fabulous review! So thrilled you loved this potato soup so much!
    21. Thanks for the great recipe! This was easy and very tasty!
        So happy to hear that Lindsey!
    22. I'll definitely make this. Do you have any directions for using the Onstant Pot? How long at high pressure? 5 min?

    23. I have a couple of comments: First, I DID make the soup and it is a keeper for us. Delicious and filling. I only had Idahos for the whites, but that was fine. I told my husband if we were on our last couple of dollars, we could afford this soup and it would last for at least 2 meals. We were in a rush, so didn't do the toppers but will definitely next time. As with most soups, you usually have to end up adding more broth as it gets thicker. We used a potato masher in the pot when it was very hot and then later put most in the blender, but left about 1/4 chunky.I have one request in general. The prep times are always way under actual times. Please keep in mind that your audience may be beginner vegans/vegetarians who may be just learning. It takes a whole lot longer to peel and chop all that food. The time estimate is important because if we are in a hurry, we may skip a certain recipe for another that is more manageable.My question (tried to send this to your website, but couldn't) is you mentioned sometime ago a brand of scale you use for baking ingredients. I'm convinced now to get a scale. I did an experiment with my 2 sets of dry measures and they were not the same!!!! I should have listened to you before. Shock and horrors!! ha ha. (Sorry so verbose)
        Hi Angela, so glad y'all enjoyed the soup! Would you mind star rating it, it would be so helpful for me, thank you! Sorry about the prep times. This recipe was originally posted in 2014 so I may have been a bit off on the prep time, however I try to be accurate definitely in a lot of the current recipes and I do list the times it takes me to chop. I will do my best to be accurate, I'm often stopped while cooking with my daughter or all kinds of things, so I may get a bit off. Yes, scales make all the difference, especially if you pile up potatoes differently in a cup as I do, or whatever the situation, they can really vary, haha! Here is the one I had for years and loved: But now have switched to this one since the other one finally died after all the years. I love, love my new one! It will do an automatic shutoff around 30-45 seconds I believe, so when zeroing out between measuring certain flours or liquids for baking, etc. I will turn it off if I don't have all my ingredients right next to me, that way it doesn't shut off in the middle of pouring syrup or something. It's best to have all your ingredients there to make it easy :)
    24. 5 stars of delish!

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