Sweet Potato Soup High Protein Vegan Plant Based Recipe

Mmm, sweet potato soup. So creamy, so delicious, so … expensive, if you buy it in a cardboard box at the store. Homemade sweet potato soup, though, costs much less.

It’s still a bit chilly around these parts, too, so this Sweet Potato Soup really hit the spot. It gets an extra punch of protein with edamame and a nugget of tofu.

It’s easy and inexpensive to make at home, but does require a high speed blender … or lots of patience. I love my Vitamix and it works wonderfully making creamy soups like this one. A less powerful blender will require a longer processing time.

The other thing I like about this recipe is that it’s oil free. Not fat free, but there’s no added oil. Usually creamy soup needs at least a little bit of added oil to get that silky, creamy feel. Instead, I used just a little bit of tofu and it turned out smoooooth like butter … vegan butter, of course (and that’s a whole ‘nuther recipe).

For added flavor, I’ve been using a vegetable bouillon paste lately. It’s awesome in just about everything and so much more convenient that the cubes or broth.

Sweet potatoes and yams, by the way, are often confused for one another. They’re not botanically the same, but for the purposes of this recipe, it probably doesn’t matter if you use actual sweet potatoes or yams.

To cook the sweet potatoes, just rinse them and place on a baking sheet in the oven at 425 degrees for about an hour and fifteen minutes. You don’t have to peel them, which takes ages and risks losing a finger. And they don’t need to e pricked with a fork. Just bake them until they start to ooze and they’re done. The intact skin keeps them super moist but also allows them to caramelize a bit. They’re sweet and perfect and super simple this way.

5 from 2 votes

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Sweet Potato Soup with Edemame Onion and Apple

Delicious and easy to make. Tofu and Edamame adds delicious protein. 

Ingredients

• 1 1/2 cups cooked sweet potato
• 1/2 cup peeled and chopped apple
• 3 oz tofu any kind
• 2 teaspoons bouillon paste or bouillon cubes or 1/2 cup veg broth
• 1 teaspoon powdered ginger
• 1 cup unsweetened coconut milk
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons lemon juice
• 1 cup water
• salt to taste
• 1 cup cooked edamame steamed, boiled, or stir fried
• 1 cup chopped cooked sweet potato
• 1/2 cup sauteed onions
• 1/2 cup peeled and chopped apple
• crushed red pepper flakes

Instructions

1. Place the first 11 ingredients in the blender and process until silky smooth. The time needed will vary according to your machine. 

2. Divide between two to three bowls and add salt if needed. The bouillon paste contains salt and may be sufficient.

3. Top with the remaining ingredients and add a sprinkle of red pepper flakes and a squeeze of lemon on top if desired.

4. Serve heated, warmed, or chilled.

Sweet Potato 101

Lisa Viger Gotte

Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.