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Creamy Vegan Sweet Potato Soup with Coconut Milk and Apple Recipe

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4.4 from 67 reviews

This creamy sweet potato soup is a cozy and nutritious option perfect for chilly fall or winter evenings. Combining sweet potatoes, apple, and warming spices, it delivers a deliciously sweet and smoky flavor in a vegan and gluten-free recipe. Easy to make using stovetop cooking and a blender, it’s ideal for a comforting meal served with optional garnishes like pepitas, cilantro, and Aleppo pepper.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 heaping teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 3 medium sweet potatoes (about 1½ pounds), peeled and cubed
  • 1 apple, peeled and chopped
  • 3 garlic cloves, grated
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • 1 teaspoon apple cider vinegar
  • 3 to 4 cups vegetable broth
  • 1 (14-ounce) can full-fat coconut milk (reserve ¼ cup for garnish)

Serving Options

  • Pepitas, for garnish
  • Fresh cilantro, for garnish
  • Aleppo pepper or red pepper flakes, for garnish
  • Crusty bread, for serving

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Sauté the onions for 5 to 8 minutes until they become soft and translucent.
  2. Cook Sweet Potatoes and Apple: Add the cubed sweet potatoes and chopped apple to the pot. Cook for 8 to 10 minutes, stirring occasionally, until they start to soften.
  3. Add Spices and Liquids: Stir in the grated garlic, fresh ginger, ground coriander, and smoked paprika. Then add the apple cider vinegar, 3 cups of vegetable broth, and the coconut milk. Stir well to combine.
  4. Simmer the Soup: Bring the mixture to a boil, then cover and reduce the heat to a simmer. Let it cook for 20 to 30 minutes, or until the sweet potatoes are tender.
  5. Blend Until Smooth: Remove the pot from heat and allow the soup to cool slightly. Pour the soup into a blender in batches if necessary and blend until smooth. If the soup is too thick, add up to an additional 1 cup of vegetable broth to reach desired consistency.
  6. Season and Serve: Taste the soup and adjust seasoning if needed. Serve the soup hot, garnished with a swirl of reserved coconut milk, pepitas, fresh cilantro, and Aleppo pepper or red pepper flakes. Accompany with crusty bread if desired.

Notes

  • This soup thickens as it cools. When reheating, add a little water or broth to maintain a creamy consistency.
  • Use full-fat coconut milk for creaminess; light versions can alter the texture.
  • Adjust the amount of smoked paprika for more or less smoky flavor based on preference.
  • Pepitas and fresh cilantro add texture and freshness but are optional.
  • Serving with crusty bread makes it a more filling meal.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipesvibe.com/creamy-vegan-sweet-potato-soup-with-coconut-milk-and-apple-recipe/