Step 1

Heat the olive oil in a Dutch oven or large pot over medium. Once hot, add the chopped onions, carrots, and celery. Cook the mirepoix for 7-8 minutes, or until the onions are translucent and the other veggies are tender.

Step 2

Add the garlic and ginger, stirring to incorporate for about 1 minute, followed by the red pepper flakes and smoked paprika. Stir to combine and open up the spices for another minute or so.

Step 3

Add the cubed sweet potatoes, 4 cups of vegetable broth, and the bay leaf. Bring the soup to a boil, then lower the heat to a simmer for 20 minutes until the sweet potatoes are fork-tender.

Step 4

Use an immersion blender or transfer the soup to a standalone blender and mix the soup until smooth and creamy.

Step 5

If you’ve used a standalone blender, add the mixture back to the pot and stir in the canned coconut milk. Taste and season the soup with salt and pepper to your liking. You can also add more vegetable broth if you prefer a thinner consistency.

Step 6

Serve your vegan sweet potato soup with a drizzle of coconut milk, dairy-free sour cream, toasted pumpkin seeds, or red pepper flakes. Happy eating!