Description
Cozy, creamy, and packed with sweet-smoky flavor, this vegan sweet potato soup is healthy comfort food at its finest. Ready in under an hour!
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 heaping teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 3 medium sweet potatoes (about 1½ lbs / 680 g), peeled and cubed into 1-inch pieces
- 1 medium apple, peeled and chopped (Honeycrisp or Granny Smith)
- 3 garlic cloves, grated
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- 3 to 4 cups (720–960 ml) vegetable broth
- 1 can (14 oz / 400 ml) full-fat coconut milk, 1/4 cup reserved for garnish
- Optional garnishes: pepitas, fresh cilantro, Aleppo pepper or red pepper flakes, and crusty bread
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, a heaping teaspoon of salt, and several grinds of black pepper. Sauté until the onion is soft and translucent, 5–8 minutes.
- Add the sweet potatoes and apple. Cook, stirring occasionally, until they just begin to soften around the edges, about 8–10 minutes.
- Stir in the garlic, ginger, ground coriander, and smoked paprika. Cook for 30–60 seconds, stirring, until very fragrant.
- Deglaze the pot with the apple cider vinegar, then pour in 3 cups of vegetable broth and all but 1/4 cup of the coconut milk. Stir to combine, bring to a boil, then reduce the heat, cover, and simmer until the sweet potatoes are completely tender, 20–30 minutes.
- Remove from the heat and let cool slightly. Working in batches, carefully transfer the soup to a blender and blend until silky smooth, venting the lid so steam can escape. Alternatively, use an immersion blender in the pot.
- If the soup is thicker than you like, blend in up to 1 additional cup of vegetable broth until it reaches your desired consistency. Taste and adjust salt and pepper.
- Serve warm, topped with a swirl of the reserved coconut milk, pepitas, cilantro, and a pinch of Aleppo or red pepper flakes. Serve with crusty bread for dunking.
Notes
- Cut the sweet potatoes into evenly sized cubes so they cook at the same rate.
- The apple adds natural sweetness and balance; use a tart variety like Granny Smith or a sweet-tart Honeycrisp.
- Smoked paprika adds the key sweet-smoky flavor; try not to skip it.
- For an extra-smooth soup, blend in smaller batches and take your time.
- Add broth gradually until you reach your perfect thickness.
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 9g
- Sodium: 391mg
- Fat: 19g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg