Creamy, comforting, and so easy to make, this slow cooker sweet potato soup is loaded with flavor and perfect when you want something warm and filling to eat. Plus, it’s a great way to get your daily dose of vitamin A and fiber.
I don’t think there is anything more comforting on a cold day than a creamy, hot bowl of soup. And, my favorite is this amazing sweet potato soup. The bright orange color, silky smooth texture, and rich flavor of this soup bring sunshine to any cloudy day.
If you’ve been looking for a delicious and easy-to-make vegan soup recipe that’s healthy and filling, look no further than this slow-cooker sweet potato soup! A slow cooker or “crock pot (affiliate link)” is not the quickest way to make a meal, but it is simple. You essentially just dump everything in the pot, set it, then forget it (not literally).
This recipe is perfect for those busy days when you want a warm and comforting meal without having to spend a lot of time in the kitchen.
Table of Contents
Why You Will Love This Crockpot Sweet Potato Soup Recipe
- rich and creamy
- silky smooth
- perfect to make ahead
- warm and comforting
- incredibly easy to make
- super healthy
- SO DELICIOUS!
Are Yams and Sweet Potatoes The Same Thing?
No, yams and sweet potatoes are not the same things.
Sweet potatoes have smooth orange skin, softer flesh when cooked, and a sweet flavor. Yams have rough, dark brown skin that is often compared to tree bark, and the flesh is dry and starchy like a regular potato.
Real yams are hardly ever found in American grocery stores. And, FYI, the canned yams you find on a shelf at your local market are technically sweet potatoes.
This guide will help you to distinguish between a yam and a sweet potato:
- Sweet Potatoes: Most sweet potatoes in the US have smooth orange or reddish skin, orange flesh, and a sweet flavor.
- Yams – Yams have rough brown skin like tree bark, white flesh, and a neutral flavor.
Ingredients You’re Going To Need
- 4 medium sweet potatoes, peeled and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- 1 can of coconut milk or 1 cup of cashew cream
- Salt to taste
Sweet Potato Substitutions
If you don’t like sweet potatoes try using butternut squash, canned pumpkin, or regular potatoes.
How To Make Sweet Potato Soup In The Crockpot?
- Add all of the ingredients to your crockpot and stir until everything is combined.
- Cook on high for 3-4 hours, or on low for 6-8 hours, or until the sweet potatoes are tender and easily mashed with a fork.
- Using an immersion blender or a regular blender, blend the soup until it’s silky smooth and creamy. If you are using a regular blender, work in batches, making sure to hold the lid down with a towel to prevent the hot soup from splashing out.
- Taste the soup and adjust any of the seasonings as necessary. You can add more salt, pepper, or spices to your liking.
- Serve hot with desired toppings.
Favorite Toppings
- homemade croutons
- pumpkin seeds
- chopped fresh parsley or cilantro
- a drizzle of cashew cream
Recipe Variations
- Veggies: carrots can add an extra bit of sweetness or add a bit of chopped celery the is great for savoriness.
- Curry Paste: coconut milk and red curry paste are a great combination and give this dish a familiar “Thai” essence.
- If you like your soup a little bit spicy, you can add a pinch of cayenne pepper, paprika, or red pepper flakes.
Instant Pot and Stove Top Instructions
Absolutely! Place all of the ingredients in your Instant Pot and cook on high pressure for 10 minutes. When the instant pot beeps let the pressure release manually. Remove the lid and use an immersion blender until the soup is creamy and smooth. If you’re using a regular blender, remember to work in batches, and hold the lid down with a towel to prevent the hot soup from splashing out. Once you’re done pour the sweet potato soup back into the instant pot.
Add all of the ingredients to a large soup pot, bring to a boil, then cover, and reduce the heat to a simmer. Let the soup cook until the sweet potatoes are tender, which usually takes about 20 to 30 minutes. Let the soup cool slightly and then pour it into a blender, working in batches if necessary, and blend until it’s creamy and smooth. If your soup is too thick, add a little more broth and blend.
Tips
- If you don’t have an immersion blender, you can use a regular blender to puree the soup. Just be careful not to overfill the blender and work in batches.
- You can use water in place of vegetable broth, but broth adds more flavor.
- If you don’t have coconut milk, you can substitute it with my homemade cashew cream.
- Make this soup ahead of time and enjoy the next day. The flavor intensifies and deepens as it sits.
Storage Instructions
- Refrigerator: Once the soup has cooled to room temperature this soup can be stored in the fridge in an airtight container for up to 3 days. You can reheat this soup on the stove or in the microwave.
- Freezer: This sweet potato soup can be kept in the freezer for up to 3 months. Just make sure to let it cool down completely before storing it.
More Vegan Soup Recipes
You can find more delicious vegan soup recipes here.
This vegan sweet potato soup is the perfect meal for a chilly, gray day. It’s hearty, healthy, and so flavorful! Plus, since it’s made in a slow cooker, you can let it cook all day while you go about your business. Give this recipe a try and I guarantee you’ll be hooked!
If you try this slow cooker sweet potato soup be sure and leave a comment, rate it down below, and don’t forget to tag a photo #shaneandsimple on Instagram.
Print
Slow Cooker Sweet Potato Soup (Vegan & Gluten-Free)
Creamy, comforting, and so easy to make, this slow cooker sweet potato soup is loaded with flavor and perfect when you want something warm and filling to eat. Plus, it’s a great way to get your daily dose of vitamin A and fiber.
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- 4 medium sweet potatoes, peeled and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups of low-sodium vegetable broth
- ¼ cup of pure maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- ½ teaspoon of salt or to taste
- 1 can of coconut milk or cashews cream
Instructions
- Add all of the ingredients to your crockpot and stir until everything is combined.
- Cook on high for 3-4 hours, or on low for 6-8 hours, or until the sweet potatoes are tender and easily mashed with a fork.
- Using an immersion blender or a regular blender, blend the soup until it’s silky smooth and creamy. If you are using a regular blender, work in batches, making sure to hold the lid down with a towel to prevent the hot soup from splashing out.
- Taste the soup and adjust any of the seasonings as necessary. You can add more salt, pepper, or spices to your liking.
- Serve hot, garnished with croutons, pumpkin seeds, chopped herbs, or a drizzle of cashew cream, if desired.
Notes
- If you don’t have an immersion blender, you can use a regular blender to puree the soup. Just be careful not to overfill the blender and work in batches.
- You can use water in place of vegetable broth, but broth adds more flavor.
- If you don’t have coconut milk, you can substitute it with my homemade cashew cream.
- Make this soup ahead of time and enjoy the next day. The flavor intensifies and deepens as it sits.
- If you like your soup a little bit spicy, you can add a pinch of cayenne pepper, paprika, or red pepper flakes.
- If you don’t have an immersion blender, you can use a regular blender to puree the soup. Just be careful not to overfill the blender and work in batches.
- You can use water in place of vegetable broth, but broth adds more flavor.
- If you don’t have coconut milk, you can substitute it with my homemade cashew cream.
- Make this soup ahead of time and enjoy the next day. The flavor intensifies and deepens as it sits.
- If you like your soup a little bit spicy, you can add a pinch of cayenne pepper, paprika, or red pepper flakes
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Vegan Soups & Stews
- Method: Slow Cooker
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 209
- Sugar: 13.4 g
- Sodium: 250.3 mg
- Fat: 8.2 g
- Carbohydrates: 33 g
- Fiber: 4.1 g
- Protein: 3.2 g
- Cholesterol: 0 mg
Made this for dinner today in the crockpot. Didn’t change a thing, and the recipe was fabulous (as usual). So easy, too! I will be making this again.
★★★★★
Hi Shane, made this soup today in crockpot, used vitamix to puree, used date syrup instead of maple, this is yummy! Love the ginger in it.
Also, made your stuffed mushrooms to eat with soup, they are also yummy! Ate seconds of both!
Thank you for these delicious recipes. 😇
★★★★★
Thank you!!!
I made this in the Instant Pot and it was SO GOOD! Creamy, smooth and yummy! I added in some carrots. Thank you for this recipe as I’ve been trying to find more recipes without dairy.
★★★★★
Made this today in the Insta pot.
Really good.
Thank you for the recipe.
★★★★★
I’d rather use instant pot too. How long did you cook it?
Creamy, comforting, and so easy to make, this slow cooker sweet potato soup is loaded with flavor and perfect when you want something warm and filling to eat. Plus, it’s a great way to get your daily dose of vitamin A and fiber.
★★★★★
Hi Shane – you snagged me with ‘slow cooker’! Thanks for all the GREAT recipes; what a gem you are… Think it would work to sub coconut milk or cashew cream for oat milk or is that what gives body to the soup?
You could totally sub in oat milk. It won’t be quite as thick but should work well.
Perfect timing! My kitchen remodel starts on Monday so I need vegan crockpot recipes yesterday! Only have a few meals in the freezer able to reheat in a small microwave. This recipe is easy and I’m excited to make it. Will review soon after but ALL of your recipes I’ve made so far have been outstanding! Thank you for this crockpot recipe. Excited to try it!!!
Thank you!