This Creamy Vegan 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.
CREAMY VEGAN SWEET POTATO SOUP
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?
The yukon gold potatoes also have a mild buttery flavor to them naturally. They have a lot more flavor than red potatoes or russet, for example, so you really want to use the yukon gold, or the soup will be more bland.
ARE POTATOES HEALTHY?
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, healthy, plant-based and whole foods!
HOW DO YOU MAKE VEGAN SWEET POTATO SOUP?
For this super delicious Vegan Creamy Sweet Potato Soup, you’ll need only 8 main ingredients:
- yukon gold potatoes
- sweet potatoes
- white onion
- garlic
- low sodium vegetable broth
- tomato paste
- cumin
- nutritional yeast
Start out by cooking the onion and garlic in a large pot over medium heat with some water. Cook until tender.
Add the remaining ingredients and stir well.
Bring to a boil and once boiling, turn to low heat 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.
Let me know what you think of this Vegan Creamy Sweet Potato Soup!
MORE VEGAN SOUP RECIPES
- Low-Fat Smoky Broccoli Potato Soup
- Sweet Potato Broccoli Cheese Soup
- Chunky Potato and Zucchini Soup
- Vegan Creamy Zucchini Soup
- Creamy Vegan Lentil Lemon and Turmeric Soup
- Vegan Sweet Potato Lentil Soup
- 8 Ingredient Lentil Soup (Reader fave!)
This recipe was originally posted in February 2014 and has been slightly updated.
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Creamy Vegan Sweet Potato Soup (Oil-free)
Ingredients
- 1 packed cup (160g) white onion, finely diced
- 5 large garlic cloves, minced (about a tablespoon)
- 1 3/4 lbs peeled and chopped yukon gold potatoes into 1/2 inch chunks (about 5 heaping cups (plus a couple extra potatoes for toasting as garnish if desired)
- 2 lbs peeled and chopped sweet potatoes ((about 6 heaping cups
- 6 1/2 cups low-sodium vegetable broth (use a well-flavored one here! I like the Pacific brand)
- 5 tablespoons (75g) tomato paste, not tomato sauce
- 1 teaspoon ground cumin
- 3 tablespoons (18g) nutritional yeast (Highly recommend the Sari or Foods Alive brand-they are non-fortified and have the best flavor)
- 1 1/2 teaspoons fine sea salt and 1/4 teaspoon pepper (this makes a TON of soup, so that is the reason for the salt amount)
- chopped green onions for garnish
- I use this scale.
- optional: 1/4 teaspoon cayenne pepper for a spicy kick
Instructions
- Have all ingredients chopped and ready to go. Make sure all the potatoes are chopped into small 1/2 inch chunks similarly so they cook evenly.
- Add the onion to a large pot (this makes a TON) with 1/2 cup of the broth over medium heat. Cook about 5 minutes, stirring often. Add the garlic and cook another minute.
- Add all of the remaining ingredients (including the remaining 6 cups of broth), except the green onions, to the pot and stir well.
- Bring to a boil and once boiling, turn to low heat and cover. Simmer for 20-25 mins, or until the potatoes are completely soft and tender. (see tip below for while the soup is simmering)
- Blend the whole soup with an immersion blender to a creamy consistency. If you don't have an immersion blender, you can use a regular blender, but you'll have to do it in 2-3 batches, depending on the size of your blender. This makes so much that you will not be able to blend it all up at once.
- Tip: While the soup is cooking, chop up a couple more yukon gold potatoes into small 1/2 inch pieces, season with salt/pepper, and bake at 425° (on parchment paper) for about 20 minutes or until golden brown. I love the texture it added. Top the soup with the roasted potatoes and green onions. So good!
Notes
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Hi gonna try this in the mealthy pot
I’ll have to poke around the web to make a guess i
On cooking time
Thanks !
Made this tonight – so creamy and delicious! Perfect for a rainy evening in the Pacific Northwest. I’m always looking for oil-free vegan recipes with unique flavors. Based on the feedback I decided to go for it and double the recipe. So glad I did – now we’ve got plenty for the rainy week ahead.
That is so wonderful to hear, Calee! So glad you enjoyed it. Thank you so much for making it and leaving feedback!
5 stars of delish!
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: https://amzn.to/2QiyZLp
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 🙂 https://amzn.to/2E7WpM0
I’ll definitely make this. Do you have any directions for using the Onstant Pot? How long at high pressure? 5 min?
Thanks for the great recipe! This was easy and very tasty!
So happy to hear that Lindsey!
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!
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.
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!
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!
We luved it! So creamy, smooth, delicious and healthy! Making this again asap! !!
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 fingers…it 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
simple and gorgeous!
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.
Ohhh mee ohhh myyyy! This looks like the perfect soup for a snowy day!! I want!!
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 🙂
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.
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 🙂
me too!
Thanks Uru!
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 🙂
Oh awesome Erin! Please leave me feedback if you make it, I’d love to hear what you think! Thank you 🙂
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!
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 🙂