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+ servings
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
Course Soup
Cuisine Asian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 392kcal
Author Rena


  • 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


  • 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!


  • 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.


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