When you’re just starting a plant-based lifestyle, you might have days when you struggle. And that’s okay! Just do your best to be prepared for those moments when the hunger strikes and you don’t have anything vegan-friendly at-the-ready. That’s where quick go-to recipes you can prepare in a hurry come in handy! And this sweet potato soup is one of those, so make sure you add it to your collection.
This sweet and slightly spicy soup is so comforting and filling you’ll make it on repeat! Sweet potatoes, carrots, ginger, and your favorite fresh herbs. So simple and so easy!
Okay…it’s no secret that we love meals that can be made in one pot (like our beloved one-pot pasta). Imagine, you just cut up your veggies, throw them in your pot, and wait for it to cook.
Food ready and only one pot to clean up. Amazing!
We all know veggies are good for us, but some of them are super good for us! The ones I used in this soup are pretty special.
Sweet potato (the star of this recipe!) is full of amazing benefits. The sweet orange skin is full of vitamin A and C. They are great anti-inflammatory food and can even help to regulate blood pressure.
One of the sweet potato superpowers is their amazing antioxidant called beta-carotene. This little magic compound has the power to convert into vitamin A once it’s eaten. Beta-carotene is mostly found in orange veggies like carrots and, of course, sweet potatoes. To increase its absorption, add a drizzle of olive before serving. Yummy and pretty cool, right?
Ok, I know ginger is not strictly a vegetable but the root of a plant. But I simply couldn’t leave it out because ginger has so many magical features! To name a few:
Although ginger has a very intense flavor, you don’t need to use much of it. Another excellent plus is ginger lasts a long time if you store it in your fridge (even better if you do so in a container).
If you still not a fan of this powerful root, just leave it out. Trust me, you can add any of your favorite veggies to the mix, and this sweet potato soup will still be amazing!
What could we be a good side for this sweet potato soup? A typical companion would be a slice of toasted bread. Can you think of others?
To make this a complete meal (if you’re feeling hungrier than usual) I would add some spicy roasted chickpeas. How to make them?
A little tip: you can snack on these as they are, too!
Another way to complete this soup would be with some roasted cauliflower on the side. Place your cauliflower florets on an oven tray and add the same spices and ingredients from the chickpeas and roast for 45 minutes or until golden and crispy.
Are you planning your next plant-based soup meal yet? Try this one! You won’t regret it!
As a young boy, I didn’t like eating many veggies. Especially root vegetables! I only accepted carrots because they always grew in our garden, and they somehow fascinated me. As a little boy, I couldn’t believe that they grew hidden on the ground and then this bright orange veggie came out tasting so good and sweet.
Recently, I started experimenting with different types of root vegetables, and I’m so happy I did! They are a world of their own—so many amazing flavors and textures.
One of my favorite ways of eating root vegetables is to roast them in the oven! Some parsnip, sweet potato, onions, and carrots with some fresh rosemary, sea salt, and chili flakes. Wow! You have to try it!
Would you believe me if I told you that as a child I didn’t like creamy, silky smooth soups? Yep—like every child, I had my likes and dislikes when growing up. Now when I look back in time, I can’t believe how many times I refused to eat something healthy only judging by its color, smell, or texture. Kids are like that; they resist when presented with new experiences and will try to avoid it at all costs. My advice: don’t push it.
Always have a veggie platter on the table for dinner and let them reach out for them. You’ll be surprised when they start asking for more!
Sweet Potato Soup photos by Zhoro Apostolov for World of Vegan. Article by Beatriz Buono-Core. Recipe and photographs copyright of World of Vegan™, all rights reserved. Please note that this article contains affiliate links that support our work here at World of Vegan.
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This one-pot sweet potato soup recipe is versatile, easy to make and a perfect meal for a cold day. Enjoy!
Soooo good. Make it!!
Even if you don’t like the taste of ginger, you’ll love this soup! The texture is phenomenal and it’s just the best nourishing soup to have on a chilly day. If you’re not a huge fan of ginger, either omit or add less. The flavor is still incredible without it. So rich and creamy! Definitely don’t forget the roasted chickpeas. The combination of crunchy and smooth is heavenly!
To be honest, I was really skeptical about this recipe, since it’s made with water instead of broth and doesn’t use any bouillon or even oil! But WOW, it’s amazing! Healthy, fresh, gorgeous, warming, and delicious.
We love soups and this one is so easy to make. I love eating healthy meals and the sweet potatoes and ginger up the nutritional value of this soup. The roasted chick peas add that extra crunch to this delicious soup.
It doesn’t get simpler than this sweet potato soup! It’s one of those one-pot recipes you’ll keep on coming back to over and over again!