If you love a warm chai latte or pumpkin pie, this soup will surely be one of your favorites. The sweet potatoes create a rich, hearty base and, as an additional bonus, are a nutritional powerhouse. Packed with vitamin A, potassium and fiber, they are not only good for your heart, liver, and kidneys, but they are also an immune-boosting food. My favorite part about this soup is the cherry and pistachio garnish.

Simple Vegan Sweet Potato Soup

Prep Time: 45 minutes
Cook Time: 30 minutes
Author: Amy Brothman


  • 2 1/2 lbs  sweet potatoes 5 cups or 2.5 lbs
  • 1 sweet onion peeled
  • 1 tbsp coconut oil
  • 4 cups low sodium vegetable broth
  • 1 tbsp pumpkin spice
  • 1 tbsp cinnamon
  • 1/2 tbsp ginger
  • 1/4 tbsp nutmeg
  • 2 tbsp real maple syrup
  • 1/2 cup toasted pistachios
  • 1/2 cup dried cherries
  • salt and fresh ground pepper to taste


  • Preheat oven to 450 degrees. Line a baking tray with eco-friendly parchment paper.
  • Wash and dry the sweet potatoes. Bake until tender (30-45 minutes depending on size). 
  • As the potatoes are cooking, put your soup pot on the stove on medium-high heat. Add coconut oil. Grate 1 sweet onion and add to the pot. Sauté until slightly brown and translucent. Turn off the heat and cover until the potatoes are done cooking.
  • Once the sweet potatoes are done, let them cool slightly and scoop out the inside. Add to the pot. Add 2 cups of low sodium vegetable broth and all the spices and maple syrup.  On medium-high heat, bring the soup to a boil. Then, turn down the heat to a simmer. Purée with the emersion blender until smooth.     
  • Add the remaining broth until the soup is at your desired thickness. Simmer for another 10-15 minutes. Continuously mix the soup to ensure the bottom doesn’t burn.  
  • When the soup is done, ladle into bowls and top with toasted pistachios and dried cranberries.
Tried this recipe?Let us know how it was!

All, Salads, Stews, Soups & Sandwhiches, Vegan


Simple Vegan Sweet Potato Soup


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