Go Back
+ servings
Print Recipe
5 from 1 vote

Easy Sweet Potato Soup Vegan Recipe

Easy sweet potato soup vegan recipe made in the crockpot with simple healthy vegetarian vegan ingredients like coconut milk paired with Silk Nutchello
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Soup
Cuisine: American
Keyword: Sweet Potato
Servings: 6 people
Calories: 1115kcal
Author: April Golightly

Ingredients

  • 3 sweet potatoes large roughly chopped cubes
  • 1 sweet onion chopped
  • 4 stalks celery sliced
  • 15 baby carrots chopped
  • 1 garlic clove minced
  • 5 cups  vegetable stock
  • cup coconut milk
  • 1 tsp salt 
  • 1/4 tsp white pepper

Instructions

  • Peel and chop three sweet potatoes.
  • Chop baby carrots, onion, 3 celery stalks (leave one small one for garnish), and garlic clove.
  • Put all the vegetables in the slow cooker.
  • Pour 5 cups vegetable stock on top of the veggies.
  • Add 1 tsp salt and 1/4 tsp white pepper (or black if don't have white).
  • Cook in the crockpot on low for 8 hours and high for 4 hours in a crockpot.
  • After the veggies are all cooked, shut off the slow cooker and take the lid off for 10 minutes to allow the veggies while you prep the blender or large food processor and measure out 2 cups of SILK Nutchello Toasted Coconut & Cashew. Blend until smooth.
  • For the topping, add fresh chopped celery.
  • To serve, ladle soup into serving bowls. Sprinkle celery bits on top.
  • Serve with a glass of Silk Nutchello Toasted Coconut & Cashew is BEST poured over ice.

Notes

Sweet potatoes are easier to cut at room temperature.
 

Nutrition

Calories: 1115kcal | Carbohydrates: 66g | Protein: 13g | Fat: 96g | Saturated Fat: 85g | Cholesterol: 0mg | Sodium: 4947mg | Potassium: 1785mg | Fiber: 7g | Sugar: 34g | Vitamin A: 23275IU | Vitamin C: 25.2mg | Calcium: 196mg | Iron: 17.1mg