Smoky Sweet Potato Soup

This Smoky Sweet Potato Soup is cozy, heart, and jam-packed with flavor! Sweet potatoes, quinoa, and warming spices combine to make this plant-based recipe.
This recipe is originally from Plant-Based Meal Prep and has been re-published with permission.

I’ve been posting a lot of soups on the blog recently – I hope you’ve been loving them as much as I have! Today I’m sharing this Smoky Sweet Potato Soup with you: It’s cozy, hearty, savory, and pretty much the definition of a hug-in-a-bowl.

This recipe is actually from my good friend Jackie’s new cookbook: Plant-Based Meal Prep! This totally vegan, totally awesome book has over 100 recipes AND 14 weekly meal plans to help streamline your cooking.  Whether you’re a meal-prep newbie or seasoned expert, this book has something for you! Check it out on Amazon here, or find it wherever books are sold.

Now, back to soup. As soon as Jackie shared this recipe I knew I was going to looooove it because it has some of my all-time favorite ingredients: sweet potatoes, garlic, smoked paprika, and cilantro! Toss in a few other veggies, spices, and quinoa into the mix and you have yourself a hearty, healthy entree.

HOW TO MAKE SMOKY SWEET POTATO SOUP:

1. Sauté the onion and bell pepper, then add the garlic, sweet potatoes, carrots, and spices
2. Stir in the vegetable broth, quinoa, and water, then bring to a boil
3. Simmer, covered, for 20 minutes – until the soup is tender
4. Blend half of the soup (makes it creamy!), mix well, then serve as desired.

A FEW FINAL THOUGHTS:

• Serving: this soup is hearty enough to stand alone, but can also be enjoyed alongside a nice salad or slice of sourdough bread.
• Storage: Jackie notes that this soup is great for storing in the fridge to eat during the week, but it also freezes well if you want to plan way ahead. If you choose to freeze it, divide it into five freezer-safe storage containers and freeze for up to 6 months.
• Substitutions: all of the ingredients in this recipe should be easy to find at your local store. Red quinoa can be replaced with white quinoa, and you can also use a yellow or red bell pepper in place of orange.

If you’re looking for more cozy recipes, you’ll also love this Vegan Minestrone, this Smoky Black-Eyed Pea Soup with Quinoa, and this Sweet Potato & Lentil Soup!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl  and Jackie @VeganYackAttack, using the hashtags #VYAplantbasedmealprep + #FromMyBowl! I love seeing your delicious recreations 🙂

Smoky Sweet Potato Soup

Print Recipe

★★★★★

5 from 3 reviews

This Smoky Sweet Potato Soup is cozy, heart, and jam-packed with flavor! Sweet potatoes, quinoa, and warming spices combine to make this plant-based recipe.

• Author: Caitlin Shoemaker
• Prep Time: 10 Minutes
• Cook Time: 35 Minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 tablespoon (15 ml) sunflower oil*
• 1 1/2 cups (190 g) diced red onion
• 1 1/4 cups (188 g) diced orange bell pepper
• 1 1/2 pounds (680 g) sweet potatoes, unpeeled, diced
• 2 large carrots, chopped
• 3 cloves garlic, minced
• 2 tablespoons (10 g) nutritional yeast
• 2 teaspoons (5 g) smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 4 cups (950 ml) vegetable broth
• 2 cups (475 ml) water
• 2/3 cup (116 g) red quinoa, rinsed
• 1 cup (110 g) frozen spinach, broken up into pieces
• 1/2–1 teaspoon salt, to taste
• 1/2 cup (70 g) roasted pumpkin seeds (pepitas)
• 1/4 cup (4 g) fresh cilantro leaves

Instructions

1. In a large pot, heat the sunflower oil over medium heat. Add the red onion and bell pepper and cook, stirring frequently, until the onion is softened, about 5 minutes. Adjust the heat to medium-low and add the sweet potatoes, carrots, garlic, nutritional yeast, smoked paprika,garlic powder, and cumin. Cook for 5 more minutes, adding 1 or 2 tablespoons (15 to 30 ml) water if necessary to prevent sticking.
2. Stir in the vegetable broth, water, and quinoa, cover, and bring to a boil over medium-high heat. Once boiling, adjust the heat so that the soup is simmering, cover, and cook, stirring occasionally, until the quinoa is tender, about 20 minutes longer.
3. Puree half of the soup mixture using an immersion blender or by carefully transferring to a blender. Add the spinach, stirring to break up any clumps, and add salt to taste. Let the soup cool for 20 minutes, then divide it between 5 jars or storage containers. Top each serving with the pumpkin seeds and cilantro and store in the refrigerator for up to 7 days. Serve as desired.

Notes

• Oil-Free: replace the oil with 1/4 cup of water or additional vegetable broth when sautéing the vegetables, adding more liquid as needed to prevent the vegetables from sticking.
• Reprinted from Plant-Based Meal Prep with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020

Keywords: sweet potato soup, sweet potato quinoa soup, vegan sweet potato soup, vegan yack attack, healthy sweet potato soup recipe