Try this comforting sweet potato soup — it’s simple to make, full of flavour, and ideal for chilly autumn and winter days. Roasting the sweet potatoes brings out a caramelized depth, and a touch of sage adds warmth. This version is naturally vegan, gluten-free and dairy-free, so it suits many diets.
I like to serve it with grilled cheese dippers, but you can swap in dairy-free cheese or skip them entirely. It’s my go-to when I want something nourishing, tasty and fuss-free.
BEST SWEET POTATO SOUP RECIPE
- Serves – 4
- Prep Time – 20 minutes
- Cook Time – 30 minutes
- Total Time – 50 minutes
SWEET POTATO SOUP INGREDIENTS
Our vegan sweet potato soup is easy to prepare. You’ll need:
- Sweet potatoes – peeled and chopped into chunks
- Large carrots – peeled and cut into thick batons
- Large onion – peeled and cut into wedges
- Garlic cloves – roast whole with skins on for a sweeter flavour
- Olive oil
- Dried sage – or swap for thyme or oregano
- Pinch sea salt
- Pinch cracked black pepper
- Vegetable stock
HOW TO MAKE SWEET POTATO SOUP FROM SCRATCH
- Heat the oven to 200°C. Place the sweet potatoes, carrots, onion and whole garlic cloves in a roasting tin. Drizzle with olive oil, sprinkle over the sage, salt and pepper, then toss to coat.
- Roast for about 30 minutes or until the vegetables are tender and starting to caramelize.
- Remove from the oven and squeeze the roasted garlic from its skins into the pan. Transfer the vegetables and any pan juices to a saucepan, pour over hot vegetable stock and stir to combine.
- Blend until smooth using a blender or food processor. Add more stock if the soup is too thick and adjust seasoning to taste.
Cook’s note: Only blend hot liquids in equipment that’s safe for hot blending. If your blender isn’t rated for hot liquids, allow the soup to cool slightly before blending.
HOW TO ADD FLAVOUR TO VEGETABLE SOUP
Roasting the vegetables first is my key tip — it builds rich, caramelized flavour that you won’t get from simply simmering. Once roasted, a quick blitz with vegetable stock creates a silky, deeply flavoured soup in minutes.
INGREDIENT SWAPS AND ADD-INS
Make the soup your own: replace sage with thyme or oregano, or add ground cumin, curry powder and a pinch of chilli flakes for warmth. Mix in other root vegetables such as parsnip, swede or beetroot for variety. For a creamier version, stir in 200ml coconut milk and reduce the stock by the same amount.
HOW TO SERVE SWEET POTATO SOUP
This sweet potato soup is perfect on a cold day. Serve in bowls with a sprinkle of chopped chives and grilled cheese or chutney dippers. For a richer finish, add a swirl of cream or coconut cream, a drizzle of chilli oil and a light dusting of smoked paprika or chipotle flakes. It also travels well in a thermos for work or a winter picnic.
HOW LONG DOES SWEET POTATO SOUP LAST IN THE FRIDGE
Cool the soup quickly, transfer to airtight containers and refrigerate. Use within 2 days for best quality and food safety.
CAN YOU FREEZE SWEET POTATO SOUP
You can freeze this soup. Cool thoroughly, then pour into freezer-safe containers or bags and store for up to six to eight weeks. Thaw in the fridge overnight and reheat gently on the stove.
MORE VEGETARIAN SOUPS TO TRY
- Leek and potato soup – a creamy, filling soup that’s warming on a winter’s day.
- Roast pepper and tomato soup – roast peppers and tomatoes blended with herbs and served with crusty bread.
- Real tomato soup – a simple, wholesome soup that’s easy to make.
- Carrot and coriander soup – naturally vegan and delicious.
Get more lunch recipes and ideas on our recipes page.
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Best Sweet Potato Soup Recipe
Serves 4
20 minutes
30 minutes
50 minutes
A comforting, naturally vegan soup that’s perfect for cold days.
Ingredients
- 3 sweet potatoes – peeled and chopped into chunks
- 2 large carrots – peeled and cut into thick batons
- 1 large onion – peeled and cut into wedges
- 3 cloves garlic – skin left on
- 2 tbs olive oil
- 2 tsp dried sage
- pinch sea salt
- pinch cracked black pepper
- 600ml vegetable stock
Instructions
- Heat the oven to 200°C. Place the vegetables in a roasting tin, drizzle with oil and toss to coat. Sprinkle with sage, salt and pepper.
- Roast for about 30 minutes or until tender and caramelized.
- Remove the tray, squeeze the roasted garlic from its skins into the vegetables, transfer everything to a pan and pour over hot vegetable stock.
- Blend until smooth. Add more stock to reach your desired consistency and adjust seasoning.
Notes
Serve in bowls topped with chopped chives. Pair with grilled cheese or chutney dippers.
Cook’s note: Only blend hot liquids in devices designed for hot use; otherwise cool slightly before blending.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 172Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 501mgCarbohydrates: 25gFiber: 4gSugar: 9gProtein: 3g
Nutritional content will vary depending on ingredients and measurements; this is a general guide. Calculate exact values if you have specific dietary requirements.
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