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White bowl filled with sweet potato soup topped with pepitas.
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4.80 from 5 votes

Vegan Sweet Potato Soup

This velvety smooth vegan sweet potato soup is creamy without the cream, and rich with spices and nutrients. It will warm you to your toes on a chilly evening!
Prep Time15 mins
Cook Time40 mins
Cooling Time10 mins
Total Time1 hr 5 mins
Course: Soups
Cuisine: Indian
Keyword: Plant Based, Sweet Potato, Vegan
Servings: 6 Servings
Calories: 250.8kcal



  • Heat 2 teaspoons olive oil in a large nonstick saucepan set over medium heat. Add the onions and cook until tender, 5 to 6 minutes.
  • Add the remaining 1 teaspoon olive oil, then stir in the sweet potatoes, garlic and ginger. Cook for 3 minutes.
  • Stir in the curry powder, ground coriander, cayenne pepper (optional) and salt. Cook for 1 minute.
  • Stir in the vegetable broth and chickpeas. Bring to a boil, then lower heat slightly and cook at a lively simmer until the sweet potatoes are very tender, about 30 minutes.
  • Allow the soup to cool for about 10 minutes. In batches, puree the soup in a blender until smooth. Return to the saucepan to reheat.
  • Serve with cilantro and toasted pepitas, if desired.



Weight Watchers Points: 5 (Freestyle Points - Blue), 5 (Green), 1 (Purple)


Serving: 1.33cups | Calories: 250.8kcal | Carbohydrates: 48.2g | Protein: 6.3g | Fat: 3.5g | Saturated Fat: 0.5g | Sodium: 760mg | Fiber: 7.5g | Sugar: 8.1g