This vegan sweet potato and carrot soup is spiced with cumin and creamy from coconut milk, making it the perfect winter comfort soup. Sure to please vegans and non-vegans alike.
Pureed vegetable soups are the perfect winter comfort food. Warm, thick and creamy, yet packed with healthy vegetables.
This sweet potato and carrot soup gets its creaminess from coconut milk, which also gives it a delicate coconut flavour. The sweetness of the coconut, along with the carrot and sweet potato, contrasts nicely with the earthiness of the cumin.
Sweet potato and cumin soup is vegan-friendly but because it’s thick and ‘creamy’, even the most ardent carnivores will enjoy it too.
It is also very inexpensive. If you make your own vegetable stock from scraps, this soup for six will cost less than $5 to make.
How to make Sweet Potato from Scratch
Like many vegetable pureed soups, sweet potato and carrot soup starts with the sweating of onions in oil. You can use any oil although if you use olive oil, a light-flavoured one is best.
Next, add the vegetables and spices are added and cooked for a few minutes to give them a little colour and flavour.
Then you add the stock, bring to the boil and simmer until the vegetables are tender.
Finally, add in the coconut milk and puree in a blender or with a stick blender until smooth.
What to eat with Sweet Potato Soup
Crusty bread is always a great accompaniment to soup. Having a little olive oil and dukkah to dip your bread in would make a nice texture contrast to the smoothness of the soup.
Naan bread would also work well as an accompaniment. Regular naan bread is not vegan, however. So if you’re after a vegan naan recipe, check this one out.
This soup is a bit carb-y already with the sweet potato, so bread might not be your thing. Instead, try a crisp green side salad.
Freezing Sweet Potato Soup
Because this soup recipe containers no dairy it can be frozen.
Ladle soup into portion-sized containers or zip-lock bags. If you’re using zip-lock bags, freeze flat and then stack them up to save on freezer space.
Label your containers and freeze for up to six months.
- 2 Tbsp oil
- 1 onion, diced
- 2 tsp ground cumin
- 500g sweet potato, peeled and roughly diced
- 500g carrot, peeled and roughly diced
- 800ml vegetable stock
- 270g can coconut milk
- Dried chilli and coriander (cilantro) to serve (optional)
- Sauté onions in oil over medium heat until onions are soft and translucent.
- Add sweet potato carrot and cumin and cook for 10 minutes, stirring occasionally.
- Add the stock and bring to the boil.
- Turn the heat down and simmer covered for 15 minutes or until the vegetables are tender.
- Add the coconut milk.
- Puree until smooth, season to taste and serve.
- If you like it a bit spicier, you can add some chilli powder when you add the cumin. Or just serve it on top.
- Substitute 200 ml of the stock with a dry white wine for a flavour variation.
- Serve with a side of crusty bread.
Amount Per Serving: Calories: 413Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 72mgSodium: 251mgCarbohydrates: 28gFiber: 6gSugar: 9gProtein: 22g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.