Vegan Thai Sweet Potato Soup Recipe

By Rena |

This Vegan Thai Sweet Potato Soup Recipe is so rich, smooth, and creamy. They are easy to make, comforting with a nick of heat and bursting with flavor. Warms you up perfectly when it’s cold outside.

sweet potato soup recipe with peanuts on top.

Think of sweet potato and Thai food. The combination sounds amazing, doesn’t it? The sweet and spicy flavors of this Vegan Thai Sweet Potato soup recipe will blow your mind away. It is creamy, sweet, and spicy and so filling and comforting. They are easy to make and just perfect comfort food. Get cozy with this vegan soup recipe!

Looking for more, delicious soups? Why not also try my Healthy Asparagus Soup Recipe and my Easy Homemade Vegetable Soup!

why you’ll love this sweet potato soup recipe

  • Packed with a Thai flavor. This soup is loaded with goodies! Chilies, peanuts, ginger, and garlic come together to deliver a sumptuous soup.
  • Hearty and healthy. Loaded with sweet potatoes and a host of other veggies, this filling soup is pure goodness.
  • An easy soup. A breeze to prep, a big pot of this warming soup is ready in 45 mins.

ingredients you’ll need

  • Coconut Oil
  • Veggies – onions, sweet potatoes, carrots, celery
  • Garlic Cloves
  • Ginger
  • Red Chili
  • Vegetable Broth
  • Peanut Butter
  • Peanuts
  • Salt & Pepper

how to make this sweet potato soup recipe

  • First, sauté – In a large stockpot, sauté the onion, celery, carrots, garlic, and ginger.
  • Then, add the sweet potatoes – Add the sweet potatoes and the remaining ingredients.
  • Next, cook – Bring to the boil then simmer for 20 minutes.
  • Blend – Remove the soup from the heat and process with a hand blender.
  • Finally, garnish, serve, and enjoy!
spoon in a bowl of soup.

recipe notes and tips

  • If you prefer the soup a bit thinner you can add an extra cup or two of broth.
  • You can use ghee if making nonvegan.
  • If you don’t have a hand blender, transfer it in stages to your blender jug and blend until smooth. 
  • Top with cilantro for a pop of freshness.
  • Add some cayenne or nutmeg, for an extra kick of spice.
  • Serve with some crusty bread for dipping!
  • You can easily double this hearty recipe if wanting to plan for meals ahead, or serving a big crowd.

What are the benefits of eating sweet potato

Sweet potatoes are high in beta carotene which is where they get their orange color from. Sweet potatoes are loaded with Vitamin C, Vitamin B, Potassium, and magnesium. They are also high in antioxidants and have anti-inflammatory effects which help reduce inflammation. Also, they have a lower Glycemic index which makes them slower to digest and doesn’t spike your insulin. Are you convinced to make this sweet potato soup now?

two white bowls of sweet potato soup.

Is sweet potato good for weight loss?

 One of the reasons that sweet potato is a great candidate for weight loss is the fact that they are high in fiber, have high water content, and have a low glycemic index. Most importantly is the fact that because they are high in dietary fiber, they take up more space in your stomach and make you feel more full. Therefore they prevent you from overeating and they are much slower to digest. Make this Vegan Thai Sweet Potato Soup Recipe and savor all the health benefits that come with it!

can you freeze this sweet potato soup recipe?

Yes you can, and it’s super simple, so make a big batch, you won’t regret it!

After the soup is completely cooled, ladle it into an airtight container or freezer bags. Freezer bags are great for freeing up space in the freezer, as they can lie relatively flat.

Also, if freezing flat, once it is frozen, you can also stand it upright to save more space in the freezer!

close up of toppings on soup.
overhead shot of Sweet Potato Soup Recipe.

Hungry for more SOUP recipes? Try these next:

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best vegan soup

Vegan Spicy Thai Sweet Potato Soup Recipe

Easy to make, thick and creamy with a kick of heat. So comforting and filling
5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 392kcal
Author: Rena

Ingredients

  • 1 Tbsp Coconut Oil Or Ghee for non-vegans
  • 1 Large Sweet Onions finely diced
  • 2 Celery Stalks Sliced
  • 2 Large Carrots peeled and chopped
  • 2 Garlic Cloves grated
  • 2 Inch Piece Fresh Ginger Peeled and grated
  • 1 Red Chili (or to taste) sliced
  • 1/4 Cup Peanut Butter
  • 4 Cups Low-sodium Vegetable Broth
  • 2 Large Sweet Potatoes peeled and chopped
  • Sea salt and pepper, to taste
  • 2 Green Onions sliced
  • 4 Tbsp Roughly Chopped Peanuts

Instructions

  • Heat oil in a large stockpot over medium-high heat. Add the onion, celery, carrots, garlic, and ginger and sauté for 5-6 minutes, until softened.
  • Stir in chili and peanut butter, then add the sweet potatoes, broth, salt, and pepper.
  • Bring to a boil, then lower the heat, cover and simmer until potatoes are tender about 18-20 minutes.
  • Remove from heat and using a hand blender, process until smooth and creamy.
  • Garnish the soup with green onions, chili, and peanuts and enjoy!

Notes

  • If you prefer the soup a bit thinner you can add an extra cup or two of broth.
  • If you don’t have a hand blender, transfer it in stages to your blender jug and blend until smooth. 
  • Top with cilantro for a pop of freshness.
  • Add some cayenne or nutmeg, for an extra kick of spice.
  • Serve with some crusty bread for dipping!
  • You can easily double this hearty recipe if wanting to plan for meals ahead, or serving a big crowd.

Nutrition

Calories: 392kcal | Carbohydrates: 54g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Sodium: 1145mg | Potassium: 1032mg | Fiber: 9g | Sugar: 17g | Vitamin A: 30800IU | Vitamin C: 28mg | Calcium: 104mg | Iron: 2.3mg
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Comments

  1. Kathy S. says

    5 stars
    Sounds good but I personally would add a couple other things and tweak some others to increase protein and use all organic.

    I’d replace some of the vegetable broth with full fat organic coconut milk. For those of us who eat seafood, I think precooked shrimp would be yummy in your soup and add protein and color. I’d also use sodium free homemade broth and organic salt-free peanutbutter.

    I’d like to know what kind of red pepper you like to use in this soup, how big, or the measured amount.

    Thank you! Looking forward to make a batch SOON

    Kathy S.

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