Easy Sweet Potato Soup Vegan Recipe (2024)

AFFILIATE DISCLOSURE: This post contains affiliate links. We earn a small commission from qualifying purchases.

Jump to Recipe

It has been chilly in Florida lately giving me a craving for a nice soup to share with my family. I have been brainstorming sweet potato recipes for a few weeks and I kept coming back to Sweet Potato Soup! It is extremely easy to make in the slow cooker. You can even prep the veggies at night and put them in the slow cooker in the morning. Love how simple it is to make!

Easy Sweet Potato Soup

One thing I love about this sweet potato soup is how easy it is to make. And the fact that it’s so healthy for me is an added bonus! No more excuses about healthy eating being too difficult.

In fact, the most “difficult” thing about this recipe is all the food prep. But I discovered that if I prep my food on my day off, it’s ready for me all week.

Even better? This is a slow cooker recipe! Yup! You can make sweet potato soup in the slow cooker! Just put the veggies in the slow cooker, cook all day, then puree it all in the blender or using an immersion blender. Super easy.

How to Make Easy Sweet Potato Soup

Here arestep by step instructions for making my sweet potato soup. Scroll down for a printable recipe card.

Easy Sweet Potato Soup Vegan Recipe

Ingredients

3 large sweet potatoes, roughly chopped cubes
1 sweet onion, chopped
4 stalks celery, sliced
15 baby carrots, chopped
1 garlic clove, minced
5 cupsvegetable stock
2cup coconut milk
1 tsp salt1/4 tsp white pepper

Instructions

Peel and chop three sweet potatoes. * They are easier to cut at room temperature.

Chop baby carrots, onion, 3 celery stalks (leave one small one for garnish), and garlic clove.

Put allthe vegetables into the slow cooker.

Pour 5 cups vegetable stock on top of the veggies.
Add 1 tsp salt and 1/4 tsp white pepper (or black if don’t have white).
Cook in the crockpot on low for 8 hours and high for 4 hours in a crockpot.
After the veggies are all cooked, shut off the slow cooker and take the lid off for 10 minutes to allow the veggies while you prep the blender or large food processor and measure out 2 cups of coconut milk. Blend until smooth.
For the topping, add fresh chopped celery.

To serve, ladle soup into serving bowls. Sprinkle celery bits on top. Serve with a glass of SilkNutchelloToasted Coconut & Cashewis BEST poured over ice.

Coconut Milk Sweet Potato Soup

I discovered Silk Nutchellothis week. It comes in 3 delicious nut-based flavors that my entire household has been loving since I brought them home! TheCaramel Almond & Cashew is my husband’s favorite! It is blended up rich caramel flavor, toasted almonds and creamy cashews to create the ultimate pause button in a glass. TheDark Chocolate & Walnut is my daughters favorite because well…it’s chocolate! TheToasted Coconut & Cashew is my favorite and my choice to pair with this Sweet Potato Soup vegan recipe. I initially was only going to pair it with the meal, but after making the recipe a few times, I realized that it tastes great in the soup too!

All 3 flavors of Silk Nutchellofeature absolutely NOcholesterol or saturated fat,dairy, soy, lactose, gluten, casein, carrageenan, artificial colors, flavors or funny business. They are verified by the Non-GMO Project’s product verification program.

You can also use a canned coconut milk for this recipe. Since it is thicker than Silk, use the entire can instead of just 2 cups.

Easy Sweet Potato Soup Vegan Recipe

Easy sweet potato soup vegan recipe made in the crockpot with simple healthy vegetarian vegan ingredients like coconut milk paired with SilkNutchello

Course Soup

Cuisine American

Keyword Sweet Potato

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 people

Calories 1115kcal

Author April Golightly

Ingredients

3 sweet potatoes large roughly chopped cubes
1 sweet onion chopped
4 stalks celery sliced
15 baby carrots chopped
1 garlic clove minced
5 cups vegetable stock
2 cup coconut milk
1 tsp salt
1/4 tsp white pepper

Instructions

Peel and chop three sweet potatoes.
Chop baby carrots, onion, 3 celery stalks (leave one small one for garnish), and garlic clove.
Put allthe vegetables in the slow cooker.
Pour 5 cups vegetable stock on top of the veggies.
Add 1 tsp salt and 1/4 tsp white pepper (or black if don't have white).
Cook in the crockpot on low for 8 hours and high for 4 hours in a crockpot.
After the veggies are all cooked, shut off the slow cooker and take the lid off for 10 minutes to allow the veggies while you prep the blender or large food processor and measure out 2 cups of SILK Nutchello Toasted Coconut & Cashew. Blend until smooth.
For the topping, add fresh chopped celery.
To serve, ladle soup into serving bowls. Sprinkle celery bits on top.
Serve with a glass of SilkNutchelloToasted Coconut & Cashewis BEST poured over ice.

Nutrition Facts

Easy Sweet Potato Soup Vegan Recipe

Amount Per Serving

Calories 1115Calories from Fat 864

% Daily Value*

Fat 96g148%

Saturated Fat 85g425%

Cholesterol 0mg0%

Sodium 4947mg206%

Potassium 1785mg51%

Carbohydrates 66g22%

Fiber 7g28%

Sugar 34g38%

Protein 13g26%

Calcium 196mg20%

Vitamin C 25.2mg31%

Vitamin A 23275IU466%

Iron 17.1mg95%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Sweet potatoes areeasier to cut at room temperature.

We used a crockpot to make this easy sweet potato soup recipe, check out our Ultimate Kitchen Tool and Equipment Buying Guide.

Now that I have shared my new Easy Sweet Potato Soup Vegan recipe, do you have any other sweet potato recipe suggestions that you would like me to make?

More Coconut Milk Recipes

I love cooking with coconut milk.If you are looking for more coconut milk recipes, try these:

Beetroot Soup Recipe with Coconut Milk Drizzle
Cauliflower dessert rice pudding with cinnamon
Frozen Dream Cake