Creamy Vegan Sweet Potato Soup

This Creamy Vegan Sweet Potato Soup is just the thing you need to warm up on cold nights! It works great for meal prep and invokes that comforting Fall feeling. It can also easily be frozen and reheated for busy nights.

I can still hear the rumbling of my family’s homemade Jamaican chicken soup as it boiled away in that tall cast iron pot. The aroma of slowly simmering chicken, freshly cut pumpkin chunks and scotch bonnet peppers could be smelled all the way at the bottom of the stairs. It cooked for hours and filled the house with pure anticipation.

Making this soup was a full family affair and everyone had a role.

Actually I’m pretty sure the first 20 years of my life were just an education on the “right way” to make cornmeal dumplings for soup with the perfect chew factor.

As delicious as it is though, my family’s chicken soup takes a long time to make. Considering most mornings I’m putting my earrings on while walking to the car, it’s safe to say I don’t allocate my time well enough.

It’s bad news when I start spinning in circles, going back for stuff I forgot… I’m guessing if you have a busy work schedule, house chores or lots of random things to remember, you need a meal that can cook fully while you kick back and watch Netflix. This vegan sweet potato soup is just the meal for that!

It’s definitely a set it and forget it type of soup because the sweet potatoes do all the hard work while they roast in the oven. And then you let the broth simmer on the stove while the delicious roasting is happening, so in the meantime why not catch up on all your favorite shows? You deserve a break!

If you’re the type that likes to meal prep in batches on the weekend, then this vegan sweet potato soup fits the bill for that too! On Sunday you can prep all the veggies and herbs, so that cook night is super easy.

Meal Prep Tips:

• Cut vegetables and herbs, put them in a plastic freezer bag and save for when your ready to cook
  • I like the plastic freezer bag with the white space for writing, so that you can put the name and date on the bag
    • The pre-cut vegetables will stay fresh for 4-5 days
• Pre-roast the veggies and herbs
  • If you pre-roast everything, all you have to do is blend and heat when you’re ready. You’ll save a ton of time on a weeknight if you break up the steps of this vegan sweet potato soup
• Make the ginger tea ahead of time
  • The recipe calls for “ginger tea”, which is essentially just ginger and water that boils for 20-30 minutes until the flavor is really infused
  • Tip: You can wait for the tea to get to room temperature, then refrigerate it and save it for when you’re ready to blend this vegan sweet potato soup

How to freeze and defrost soup:

This vegan sweet potato soup is perfect for freezing too. It reheats really well without having to worry about weird textures or frost. I like to freeze this soup single serving sizes, so I don’t have to reheat a frozen brick of vegan sweet potato soup on the stove top. Note: You can keep this soup in the freezer for 3-6 months.

1. Plastic snack bags: Once the soup is cooled to room temperature, carefully fill a few plastic snack bags with soup, seal and freeze. When you’re ready to eat it, peel the plastic off the rectangular sweet potato soup block and place that in a big enough bowl or pot. Microwave for about 2 minutes or warm on low on the stove top.
2. Popsicle Molds: I know this one sounds silly, but they’re perfect for this. Two popsicles are probably the right amount for a dinner portion. Carefully fill the molds and freeze. Once frozen, dip the mold in warm water to loosen the popsicles. Heat the sweet potato soup popsicle (stick removed!) in the microwave for 2 minutes or so.

The texture of this vegan sweet potato soup is quite thick because I like chunky soup and it’s easier to spoon into the bags/mold that way. If you like your soup a little thinner, add in extra broth after you’ve re-heated it.

Great toppings for this sweet potato soup:

I know oyster crackers are the classic accompaniment to soup but there are way more options than the baggie of crackers you know and love. Healthier options at that! Here are a few of my favorite healthy swap toppings:

• Crispy Kale: You can make this on your own or buy some pre-made kale chips. Leave me a comment below if you want tips for making crispy kale at home : )
  • Don’t knock it til you try it, these Zesty Nacho Kale Chips, would be a perfect spicy addition to this soup.
• Dairy Free Yogurt: Coyo brand coconut yogurt is my absolute favorite! It’s tangy, the texture of Greek yogurt and straight up delicious. Plus the added bonus of no belly discomfort! If you can’t find this Australian brand near you, you can make coconut yogurt at home.
  • Try this coconut yogurt recipe from the Minimalist Baker blog, I’ve made this yogurt at home a couple times and it tasted tangy and delicious. P.S. if your homemade yogurt comes out too thin, sprinkle in 1 tsp of gelatin to firm it up.
• Crispy chickpeas: Straight forward crunch factor, you can’t go wrong with these!

Disclaimer: If you purchase any of the linked products, I will receive a commission. I do however use the products I recommend and stand by how awesome they are!

Ok, so now that it’s cold out and you’re hungry for Fall food, its’s time to make a weekly meal plan full of comfort food. Make sure to include this soup in your rotation.

I recommend printing out this recipe and posting it in your kitchen on the weekend so you can have it ready for meal prep day! I know you’re busy and a little planning can make all the difference!

Creamy Vegan Sweet Potato Soup

Rate this Recipe:

5 from 1 vote

This Creamy Vegan Sweet Potato Soup is just the thing you need to warm up on cold nights! It works great for meal prep and invokes that comforting Fall feeling. It can also easily be frozen and reheated for busy nights.

Pin Recipe Print Recipe

Main Course

Prep Time20 minutes

Cook Time45 minutes

Total Time1 hour 5 minutes

Servings4

Ingredients

• 2 sweet potatoes, cut in cubes
• 3 carrots, cut in cubes
• 4 garlic cloves unpeeled
• 1 onion, cut in cubes
• 2 sprigs rosemary remove leaves and discard stems
• 1 tbs olive oil
• 1 1/2 cups vegetable broth or chicken broth
• 1 ginger root, cut in thick slices 5-6 inches long
• 5 cups water
• 1 tsp apple cider vinegar
• salt and pepper to taste

Instructions

• Preheat oven to 375 degrees. Add sweet potato, carrots, rosemary, garlic cloves (unpeeled) and onions to a lined baking sheet. Add olive oil, salt and pepper to vegetables and toss. Bake 35-40 minutes until vegetables are tender. Remove garlic clove skin once roasted.
• Ginger Tea: Add ginger root slices (leave the skin on ) and 5 cups of water to a pot. Simmer on medium while the vegetables roast. Strain when vegetables are done roasting. Reserve about 1 cup of ginger tea.
• Add broth to a separate pot and simmer on low while the vegetables roast.
• Add roasted vegetables, 1 cup ginger tea, broth of your choice, apple cider vinegar, salt and pepper to a blander. Blend until it reaches the smoothness you like. If it’s too thick for you, add extra broth 1/4 cup at a time. Enjoy!

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