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vegan sweet potato recipe

Vegan Sweet Potato Soup Recipe Easy

Easy, delicious, healthy sweet potato soup is vegetarian/vegan and perfect for any vegan Thanksgiving dinner party.
Course Soup
Cuisine American
Prep Time 10 minutes
Total Time 11 minutes
Servings 2
Calories 306kcal


  • 1 medium sized sweet potato
  • 6 cloves garlic may reduce the amount slightly
  • 1 teaspoon sesame seeds optional
  • 1 tablespoon oil
  • ¼ teaspoon salt adjust to taste
  • 1 cup coconut milk
  • 1 cup water
  • ½ teaspoon black pepper ground or powdered
  • ¼ teaspoon Red Chili Powder


  • Cook the sweet potato really well, peel and puree it in a blender. You can add 1 cup of water while blending it. ( I cooked the sweet potato in a pressure cooker prior to pureeing it).
  • Heat oil in a pan and slightly roast the sesame seeds if you are using the sesame seeds. If you are not vegan, you may use butter instead of oil.
  • Add crushed or finely chopped garlic to the oil and fry it for a few seconds.
  • Add the black pepper and red chili powder to the oil and mix well.
  • Add the pureed sweet potato to the pan, add salt and mix well.
  • Add the coconut milk, stir everything well and cook in low flame. Make sure you stir in between.
  • When the soup is really hot and starts to boil, switch off the stove. You don't have to boil it, you can stop cooking the soup when it starts to boil. Serve the delicious sweet potato soup while it is still warm!


If you do not want to keep this vegan, you may use butter instead of oil for a richer flavor. You can also use coconut oil to make this soup more delicious with its rich flavor. By using coconut oil, you can still keep this soup vegan but add the delicious and rich natural flavor of coconut oil to the soup.
I used fresh sweet potatoes which is cooked and then pureed. But you may also use canned sweet potatoes (cooking time may vary if you use canned ones).
Adding sesame seeds is optional, but I highly recommend adding the seeds if you do not have any sesame allergy or any seeds or nut allergy, as the seeds make the soup crunchy, more healthy and add even more flavor to the soup.


Calories: 306kcal | Carbohydrates: 6g | Protein: 3g | Fat: 31g | Saturated Fat: 21g | Sodium: 317mg | Potassium: 284mg | Vitamin A: 145IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 4mg