Vegan Sweet Potato Cream Soup

Looking for a wholesome, plant-based soup that is not only creamy but also smoky, rich, and filling? My vegan sweet potato cream soup is veggie-loaded, slightly sweet but savory, and so satisfying.

Course Soup

Cuisine American, Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian

Keyword sweet potato carrot soup, sweet potato soup, vegan sweet potato soup

Prep Time 10

Cook Time 30

Total Time 40

Servings 5 servings

Calories 304kcal

Author Nandi Barta

Equipment

Cast-iron Dutch Oven (3-quart / 2.8 liter)
Stockpot
Immersion hand blender with 20 fl oz container

Ingredients

1 Tbsp Sunflower oil
1 1/2 cup Red onion (medium) diced
1 1/4 cup Bell Pepper diced
1 1/2 pounds Sweet potatoes unpeeled, diced
2 Carrots (large) chopped
3 cloves Garlic minced
2 Tbsp Nutritional yeast
2 tsp Sweet smoked paprika powder
1 tsp Garlic powder
1 tsp Ground cumin seeds
4 cup Vegetable broth
2 cup Water
2/3 cup Quinoa rinsed
1 cup Spinach (frozen) broken up into pieces
1/2 tsp Salt

Toppings and Garnish

1/2 cup Pumpkin seeds pepitas
1/4 cup Cilantro fresh
5 slices Toasted crusty bread optional

Instructions

In a large pot, heat the sunflower oil over medium heat.
Add the red onion and bell pepper and cook, stirring frequently, until the onion is softened, about 5 minutes.
Adjust the heat to medium-low and add the sweet potatoes, carrots, garlic, nutritional yeast, smoked paprika, garlic powder, and cumin.
Cook for 5 more minutes, adding 1 or 2 tablespoons water if necessary to prevent sticking.
Stir in the vegetable broth, water, and quinoa, cover, and bring to a boil over medium-high heat.
Once boiling, adjust the heat so that the soup is simmering, cover, and cook, stirring occasionally, until the quinoa is tender, about 20 minutes longer.
Puree half of the soup mixture using an immersion blender or by carefully transferring to a blender.
Add the spinach, stirring to break up any clumps, and add salt to taste.
Let the soup cool for 20 minutes, then divide it between 5 jars or storage containers.
Top each serving with the pumpkin seeds and cilantro and store in the refrigerator for up to 7 days. Serve with a slice of bread, if desired.

Notes

This soup is great for storing in the fridge to eat during the week, and it also freezes well if you want to plan way ahead. If you choose to freeze it, divide it into five freezer-safe storage containers and freeze for up to 6 months.

The recipe was featured in Jackie's Plant-based Meal Prep Cookbook.