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Vegan Sweet Potato Soup

  • Author: Chuck Underwood
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 minutes
  • Yield: 8-10 servings 1x
  • Category: Soup, Stew
  • Method: IP or Stovetop
  • Cuisine: American
  • Diet: Vegan


I started doing an EAT MORE STARCH CHALLENGE for this Holiday Season, and what better way to enjoy one of my favorite starches than this Vegan Sweet Potato Soup?


Units Scale
  • 2 med onions
  • 8 cups low-sodium vegetable broth (divided)
  • 1 Tbs curry powder
  • 6 medium carrots (about 1 pound)
  • 2 medium yams/sweet potatoes (about 1.5 pounds)
  • 1 Honeycrisp apple
  • 1 tsp salt
  • 2 Tbs maple syrup


  1. Dice the onion and add to a large soup pot, dutch oven, or Instant Pot
  2. Add 1/2 cup of veggie broth and saute until the onions soften
  3. Stir in the curry powder and cook for 1 minute
  4. Cut the carrots into 1-inch pieces and add them to your pot
  5. Peel and chop the sweet potatoes and add them to the pot
  6. Add the remaining veggie broth and the salt
  7. Bring the soup to a boil, then lower the heat, cover and simmer for 25 minutes
  8. IP:  Attach lid and set to MANUAL, 15 minutes with a 10 min NPR
  9. While the soup is cooking - core, peel, and dice the apple
  10. When the veggies are tender, stir in the diced apple and maple syrup
  11. Blend until smooth and creamy
  12. Adjust salt and pepper to taste and serve

Keywords: vegan sweet potato soup