Creamy Roast Sweet Potato Soup (Dairy Free, Vegan)

Roast sweet potato soup is a winter favourite. This easy allergy friendly and vegan recipe uses roasted sweet potato and garlic cloves, gently spiced with cumin, for even more flavour. Finished with coriander and toasted pepitas, this allergy friendly and vegan roast sweet potato soup recipe is ideal for sharing with family and friends.

vegan roast sweet potato soup in black and white bowl and fresh sweet potatoes and coriander (cilantro)

*Disclosure: This post contains affiliate links. We may be paid a commission if you use these links to make a purchase. As an Amazon Associate we earn from qualifying purchases.

Jump to Recipe

Dairy free sweet potato soup ingredients

To make this allergy-friendly and vegan roast sweet potato soup you’ll need:

  • 1 kg / 2.2 lb sweet potato, peeled and cut into 2.5cm/1 inch pieces
  • 2 cloves garlic, peeled
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon ground cumin
  • 2 leeks, white and pale green parts only, finely sliced
  • 2 small brown onions, coarsely diced
  • 1.25 litre (2.5 pints) vegetable stock (dairy free and vegan, eg Massel), warmed
  • 1/3rd cup coconut cream, additional for garnish
  • salt and ground black pepper to season
  • fresh coriander (cilantro) leaves to garnish
  • Toasted pepitas (pumpkin seeds) to garnish (optional)

Choosing fresh soup ingredients

This roasted sweet potato soup is best made with small sweet potatoes with gold skin and gold flesh. These are the most popular variety sold at shops here in Australia.

The delicious nutty flavour of this soup comes from roasting the sweet potatoes and garlic first, after coating with olive oil and cumin.

For the leeks, you’ll only need the white and pale green parts, not the green leafy tops. You’ll also need 2 small brown onions.

sweet potato, onion, garlic, leeks, stock, coconut cream, olive oil, cumin, pepitas and coriander for roast sweet potato soup
Vegan roast sweet potato soup ingredients

Vegan stock

Soup tastes best when it’s made with a good stock base. If you have homemade vegetable stock, you can use it in this recipe. Alternatively you can buy premade stock at the shops, but watch out for allergens in the ingredients. Some pre-made stocks contain milk. Our favourite allergy-friendly ready made stock (which also suits our pescatarian and low fodmap family members) is the organic vegetable stock by by Massel.

Dairy free cream

We’ve used coconut cream in this recipe to add the creamy base, and also for garnish. If you prefer, you can substitute a soy or oat based cream instead to suit your allergies.

Cooking method

Preheat the oven to 180C (355F). Line a baking tray with non-stick baking paper. (For a greener choice, make sure to use home compostable baking paper).

Peel and dice the sweet potatoes into 2.5cm/1 inch pieces and remove the skin from the garlic cloves. Place sweet potato and garlic on the baking tray. Coat with 1 Tablespoon of the olive oil, sprinkle with the ground cumin and bake in the oven for approximately 25 minutes.

roasted sweet potato, garlic and cumin on baking tray
Roasted sweet potato and garlic

While the sweet potato is roasting, prepare the onions and leeks. Wash and finely slice the leeks, using only the white and green parts of the stems. Peel and chop the onions.

TIP: Leeks often have dirt trapped between the lawyers. To clean them well, cut off most of the green tops and slice off the root end. Then take a sharp knife and slice through the leek from one end to the other, with the cut going through to the centre. This makes it easy to rinse the leek under running water to remove any dirt between the layers before you slice.

Finely sliced leeks on shopping board
Sliced leeks

Heat the remaining 2 Tablespoons of olive oil in a large saucepan over medium heat. Add the onion and leeks and stir to coat. Season with salt and pepper. Cover the saucepan with the lid and cook for around 10 minutes until the vegetables start to soften, stirring occasionally to ensure the vegetables don’t stick to the pan.

Once the sweet potato and garlic is cooked, remove from the oven and add the roasted vegetables to the saucepan with the leeks and onions.

Add warm stock to the saucepan and bring to the boil. Reduce heat and simmer with the lid off for around 20 minutes.

Blend soup

Remove saucepan from the heat. Once the soup mixture has cooled slightly, blend well until smooth. You can either use a food processor or an immersion/stick blender instead. While a food processor probably gives smoother results, I usually opt for the quick and easy method by using my Bamix blender straight in the saucepan until the vegetables and stock are smooth and creamy. If you are using a food processor, blend the soup until smooth before returning to the saucepan.

Add 1/3rd coconut cream (or other non-dairy cream) and stir to combine. Set aside the remaining coconut cream for garnish.

If you find the mixture is too thick for your taste, you can always add a little more stock or boiling water to thin it.

Reheat the soup gently and serve in individual bowls with a swirl of coconut cream and a sprinkle of coriander (cilantro) leaves to garnish. We also add some pepitas (pumpkin seeds) for crunch.

For other garnish ideas, you could use allergy-friendly croutons, crunchy fried shallots or – for the non-vegetarians and vegans – some crispy bacon pieces.

Serves 6 to 8.

More allergy friendly recipes

If you enjoyed this allergy-friendly soup recipe, you may also like our dairy free creamy spiced roast pumpkin soup, dairy free vegan corn chowder with black beans or potato and leek soup.

Homemade soup goes perfectly with our homemade sausage rolls for a warming winter meal.

You’ll find lots more allergy-friendly recipes on our recipe page.

 WE'D LOVE YOU TO JOIN US! 
Subscribe to Allergy Spot for 
more practical tips for living well with allergies

Submit
Terms and Conditions apply
Click Me

vegan creamy roast sweet potato soup with coriander and pepitas
vegan roast sweet potato soup in black and white bowl with coriander

Creamy Roast Potato Soup (Dairy Free, Vegan)

Allergy Spot
Warming vegan roast sweet potato soup with cumin, free from top allergens
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Soup
Cuisine Australian
Servings 8
Calories 356 kcal

Equipment

  • 1 baking tray, lined
  • 1 vegetable peeler
  • 1 Sharp knife
  • 1 large heavy based saucepan
  • measuring cups and spoons
  • 1 food processor or stick/immersion blender

Ingredients
  

  • 1 kg (2.2 lb) sweet potato, peeled and cut into 2.5cm/1 inch chunks
  • 2 cloves garlic, peeled
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon ground cumin
  • 2 leeks, white and pale green parts only, finely sliced
  • 2 small brown onions, peeled and coarsely diced
  • 1.25 litres (2.5 pints) vegetable stock (dairy free and vegan, eg Massel), warmed
  • cup coconut cream, additional for garnish
  • Salt and ground black pepper to season
  • Fresh coriander (cilantro) leaves to garnish
  • Toasted pepitas (pumpkin seeds) to garnish (optional)

Instructions
 

  • Preheat the oven to 180C (355F). Line a baking tray with non-stick baking paper.
  • Peel and dice the sweet potatoes into 2.5cm/1 inch pieces and remove the skin from the garlic cloves. Place sweet potato and garlic on the baking tray. Coat with 1 Tablespoon of the olive oil, sprinkle with the ground cumin and bake in the oven for approximately 25 minutes.
  • While the sweet potato is roasting, prepare the onions and leeks. Wash and finely slice the leeks, using only the white and green parts of the stems. Peel and chop the onions.
  • Heat the remaining 2 Tablespoons of olive oil in a large saucepan over medium heat. Add the onion and leeks and stir to coat. Season with salt and pepper. Cover the saucepan with the lid and cook for around 10 minutes until the vegetables start to soften, stirring occasionally to ensure the vegetables don't stick to the pan.
  • Once the sweet potato and garlic is cooked, remove from the oven and add the roasted vegetables to the saucepan with the leeks and onions.
  • Add warm stock to the saucepan and bring to the boil. Reduce heat and simmer with the lid off for around 20 minutes.
  • Remove saucepan from the heat. Once the soup mixture has cooled slightly, blend well until smooth using a food processor or an immersion/stick blender. If using a food processor, blend the soup until smooth before returning to the saucepan.
  • Add 1/3rd coconut cream (or other non-dairy cream) and stir to combine. Set aside the remaining coconut cream for garnish.
  • Reheat the soup gently and serve in individual bowls with a swirl of coconut cream and a sprinkle of coriander (cilantro) leaves and pepitas to garnish

Notes

If you find the mixture is too thick for your taste, you can always add a little more stock or boiling water to thin it.
For other garnish ideas, you could use allergy-friendly croutons, crunchy fried shallots or (for the non-vegetarians and vegans) some crispy bacon pieces.
Keyword allergy-friendly, dairy free, easy, gluten free, nut free, soup, sweet potato, vegan, vegetarian

Leave a Reply

Recipe Rating