Creamy Vegan Sweet Potato Soup (Oil-free)
This Vegan Creamy Sweet Potato Soup is achieved using both sweet and gold potatoes. It is dairy-free and oil-free. It's not only delicious, it is rich in nutrients without leaving you feeling heavy like traditional potato soups. This will become a comfort soup in your home.
Ingredients
- 1 packed cup (160g) white onion, finely diced
- 5 large garlic cloves, minced (about a tablespoon)
- 1 3/4 lbs peeled and chopped yukon gold potatoes into 1/2 inch chunks (about 5 heaping cups (plus a couple extra potatoes for toasting as garnish if desired)
- 2 lbs peeled and chopped sweet potatoes ((about 6 heaping cups
- 6 1/2 cups low-sodium vegetable broth (use a well-flavored one here! I like the Pacific brand)
- 5 tablespoons (75g) tomato paste, not tomato sauce
- 1 teaspoon ground cumin
- 3 tablespoons (18g) nutritional yeast (Highly recommend the Sari or Foods Alive brand-they are non-fortified and have the best flavor)
- 1 1/2 teaspoons fine sea salt and 1/4 teaspoon pepper (this makes a TON of soup, so that is the reason for the salt amount)
- chopped green onions for garnish
- I use this scale.
- optional: 1/4 teaspoon cayenne pepper for a spicy kick
Instructions
- Have all ingredients chopped and ready to go. Make sure all the potatoes are chopped into small 1/2 inch chunks similarly so they cook evenly.
- Add the onion to a large pot (this makes a TON) with 1/2 cup of the broth over medium heat. Cook about 5 minutes, stirring often. Add the garlic and cook another minute.
- Add all of the remaining ingredients (including the remaining 6 cups of broth), except the green onions, to the pot and stir well.
- Bring to a boil and once boiling, turn to low heat and cover. Simmer for 20-25 mins, or until the potatoes are completely soft and tender. (see tip below for while the soup is simmering)
- Blend the whole soup with an immersion blender to a creamy consistency. If you don't have an immersion blender, you can use a regular blender, but you'll have to do it in 2-3 batches, depending on the size of your blender. This makes so much that you will not be able to blend it all up at once.
- Tip: While the soup is cooking, chop up a couple more yukon gold potatoes into small 1/2 inch pieces, season with salt/pepper, and bake at 425° (on parchment paper) for about 20 minutes or until golden brown. I love the texture it added. Top the soup with the roasted potatoes and green onions. So good!
Notes
The yukon gold potatoes also have a mild buttery flavor to them naturally. They have a lot more flavor than red potatoes or russet, for example, so you really want to use the yukon gold, or the soup will be more bland.
INSTANT POT: To make this in the instant pot, see the directions here!