Vegan Creamy Purple Sweet Potato Soup

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Vegan Creamy Purple Sweet Potato Soup

Jill Dalton
This colorful and flavorful plant-based vegan soup is not only a feast for your eyes but also a healthy delight for your taste buds. We keep it simple using purple sweet potatoes for their natural sweetness and a blend of herbs and spices for a tasty kick. Warm your body from belly to bones on these cold winter days with this easy to make Creamy Purple Sweet Potato Soup!
4.58 from 14 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 302 kcal



Cashew Cream


  • Sauté the onions and cabbage for 5 minutes.
  • Add the garlic and cook for a minute.
  • Stir in the purple sweet potato, garbanzo beans, vegetable broth, thyme and onion powder and let simmer for 15 minutes.
  • Blend the cashews, lime juice and water in a blender and pour 3/4 of the mixture into the soup.
  • Add the miso to the soup and blend with an immersion blender until creamy.
  • Stir in the cracked pepper.
  • Drizzle a little of the remaining cashew cream onto each serving.


Calories: 302kcalCarbohydrates: 50gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 294mgPotassium: 1003mgFiber: 10gSugar: 14gVitamin A: 27426IUVitamin C: 57mgCalcium: 109mgIron: 3mg

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