Easy Sweet Potato Soup Recipe (Vegan and Gluten-Free)

It’s actually 80 degrees here today in Tampa (I’m not complaining!), but I’m still a mid-Atlantic girl at heart and fall means soup season. I’m sharing a crazy-easy fall soup recipe. This sweet potato soup is SUPER healthy, rich, and creamy. It’s also naturally vegan, gluten-free, oil-free, and low-sodium. The best part is that it only has six ingredients, and it’s ready in about 8 minutes. 

The secret is to use a high-speed blender, like a Vitamix. Here is the Amazon affiliate link to the blender I have. If you don’t have a Vitamix, that’s ok, but it will take longer to make your soup. You can’t do this in a regular blender because they aren’t made to vent steam and your blender might explode. Definitely not worth the risk! You’d just have to cook the ingredients on the stove and then blend with an immersion blender, or you can carefully transfer it to a regular blender. But for those of us who do have a Vitamix, the blender will do all of the work for you, including cooking the soup. 

I like to use my Instant Pot to bake a bunch of sweet potatoes or regular potatoes at once, then use them in various ways throughout the week. Since my sweet potato was already cooked and sitting in the fridge waiting to be used, it was easy to throw this soup together quickly at lunch time. It’s also a good way to use left-overs if you had sweet potatoes for dinner recently.

If you aren’t feeling soup, you could use also this as a pasta sauce or throw in some cooked chickpeas and serve it as a curry over rice. 

I used almond milk in my version because that’s what I had, but I think coconut milk or cashew milk would be great too!

If you liked this recipe, please remember to pin and share! 

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