If you have some sweet potatoes in your pantry and don’t feel like cooking anything complicated, but still want to eat a healthy and plant-based meal – make this super creamy, high protein vegan sweet potato soup.
This creamy and super satisfying soup is perfect for quick lunch or weeknight dinner. It is packed with wholesome plant-based ingredients, which provide delicious flavor and nutrients. This soup is also secretly high in protein and excellent for meal prepping.
If you follow me on Instagram, then you might already know that this soup cost me a whole new blender. Me being me, I mindlessly blended boiling hot soup in my glass blender, You can only imagine what happened next. But thanks to food Gods, I still managed to blend up the soup before the shattering part so all good. And once I got to taste this delicious creation it was all worth it!
This super thick, rich soup is for sure one of my favorites ever! And mind you, I make a lot of soups, like a lot a lot. Soups are one of my favorite meals to cook and eat, because of how convenient and healthful they are.
My blog is still relatively new, and this is already my third soup recipe. So if you’re craving more of a detox veggie-packed soup that won’t leave you hungry I got you covered, or maybe more of a tomato bean soup? Have a recipe for that one as well. Both are 100% plant-based and good for you!
FILLING AND NOURISHING
But today it’s all about this creamy, satisfying sweet potato soup, which is entirely vegan, cholesterol-free, dairy-free and gluten-free. Added beans provide the soup some high-quality protein, and a secret ingredient (psst, it’s coconut milk) makes this sweet potato soup extra thick and creamy. I also love this dish, because it’s loaded with essential vitamins and nutrients, good complex carbs, protein, and fiber, bound to satisfy you and nourish your body.
All that without lacking in taste! I do choose to fuel and take care of my body every day but not for the price of my taste buds suffering – nope, never!
Healthy and wholesome food should and must also taste great to enjoy and crave more of it. And truth be told, the more whole and healthy foods you eat, the less processed junk you desire and like.
SWEET POTATO SOUP BENEFITS:
This soup is basically a beta-carotene bomb! Beta-carotene is a pigment found in fruit and vegetables, giving them bright orange and yellow color, and in this recipe, we are using carrots and sweet potatoes, which are both very high in beta-carotene. Additionally, carrots and sweet potatoes are also packed with dietary fiber which is an essential element in maintaining healthy digestion, healthy heart, lowering bad cholesterol and controlling diabetes.
- is powerful antioxidant
- protects the skin and eyesight
- promotes healthy pregnancy
- lowers inflammation
- boost immunity
- reduces the risk of cancer, especially lung cancer
BLEND, BLEND, BLEND AWAY!
So, to achieve this luscious creamy texture you will need to blend this soup up once cooked. WARNING: Don’t make the same mistake as me. Just patiently wait for the soup to cool down a bit before blending it. If you don’t have a blender – I’m using THIS ONE at the moment, you can also use a hand immersion blender and also achieve a pretty similar result.Print
You are only a few ingredients away from this delicious, super rich and creamy sweet potato soup, which is vegan, high in protein and won’t leave you hungry! Perfect for weeknight dinner and meal prepping. This soup is entirely balanced, packed with nutrients, vitamins, fiber and good complex carbs.
- 3 medium sweet potatoes
- 1 carrot
- 1 red onion
- 3 garlic cloves
- 1 tbsp olive oil
- 1 can (about 250g) brown beans (or any type of beans)
- 3-4 tbsp coconut cream (thick part of refrigerated canned full-fat coconut milk)
- 2 tbsp nutritional yeast (optional)
- 1 tsp curry
- 1 tsp cumin
- 1 vegetable stock cube
- salt and pepper to taste
- Roughly chop onion and garlic and sautee them with olive oil over medium heat in a large pan
- Once onion becomes translucent, add in spices and mix until fragrant – about 1 minute
- Add in chopped carrot, sweet potatoes, drained and well rinsed beans, vegetable stock (water and vegetable stock cube) just enough to cover the vegetables, bring to a boil and cook covered for about 30 minutes
- Once the soup is finished cooking, turn off the heat and wait for the soup to cool down before pouring it into the blender, together with nutritional yeast and coconut cream. Add more salt if needed.
- Blend, reheat if needed and enjoy!
Store in the airtight container in the fridge for up to 4 days.
If you don’t have a blender, you can also use a hand stick blender.
Keywords: soup, curry, protein, sweet potato, lunch, dinner
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