Vegan Sweet Potato Soup (Gluten-free)
Cozy Up with Creamy Vegan Sweet Potato Soup!
As the days get shorter and the temperature drops, there’s nothing quite like a warm, comforting bowl of soup. And this Vegan Sweet Potato Soup is exactly what you need! It’s packed with flavour, incredibly creamy (without any dairy!), and surprisingly easy to make. This isn’t just another sweet potato soup recipe; it’s a flavour explosion that will leave you feeling nourished and satisfied.
We’ve taken the classic sweet potato soup and elevated it with a blend of warming spices – smoked paprika, cumin, turmeric, and fragrant herbs. The addition of nutritional yeast adds a subtle cheesy flavour, while a touch of balsamic glaze and tamari provides a delightful depth of umami.
This soup is perfect for a weeknight dinner, a cozy weekend lunch, or even as a starter for a special occasion. It’s also incredibly versatile – feel free to adjust the spices to your liking or add other vegetables like butternut squash or carrots.
Why You’ll Love This Recipe:
- Vegan & Healthy: Packed with vitamins and nutrients, this soup is a guilt-free indulgence.
- Easy to Make: Minimal prep time and simple instructions make this recipe perfect for busy weeknights.
- Flavourful & Creamy: The blend of spices and coconut milk creates a rich and satisfying flavour.
- Versatile: Easily customizable to your taste preferences.
Tips for the Best Soup:
- Roasting is Key: Roasting the sweet potato and carrot intensifies their flavour and creates a smoother texture.
- Don’t Skip the Spices: The spices are what make this soup truly special. Feel free to adjust the amounts to your liking.
- Blend Until Smooth: For a perfectly creamy soup, blend until completely smooth.
- Garnish with Flair: A sprinkle of fresh herbs, a swirl of coconut milk, or a drizzle of balsamic glaze adds a beautiful finishing touch.
Frequently Asked Questions
Q: Can I use other types of milk instead of coconut milk?
A: Yes, you can! Almond milk or oat milk are good substitutes, but they may result in a slightly less creamy texture.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. However, always double-check the ingredients to ensure they are certified gluten-free if you have a severe allergy.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2 months.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a vegan grilled cheese sandwich.
Vegan Sweet Potato Soup
Ingredients
- 1 kg Sweet Potato
- 1 Carrot
- 1 tbsp Olive Oil
- 1 tbsp Olive Oil
- 1 Onion
- 2 cloves Garlic
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Dried Basil
- 1 tsp Dried Rosemary
- 1 tbsp Nutritional Yeast
- 1/2 cup Coconut Milk
- 1 tsp Ginger
- 1 tsp Salt
- 1 tbsp Balsamic Glaze
- 1 tbsp Tamari
- 1 cup Vegetable Broth
Instructions
- Preheat the oven to 200 degrees C (350 F) and line a baking tray with parchment paper.
- Add the sweet potato, carrot and 1 tbsp of the olive oil to a large mixing bowl and stir together well. Next, transfer to the baking tray and bake for 25 minutes.
- Meanwhile, heat the rest of the olive oil in a pan and add the onion and garlic, cooking for 5 minutes, until the onion is lightly browned.
- Transfer the sweet potato and carrot to a blender together with the smoked paprika, cumin, turmeric, dried basil, dried rosemary, nutritional yeast, coconut milk, ginger, salt, balsamic glaze, tamari, vegetable broth, and the fried onion and garlic. Blend until smooth and serve.
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