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This Creamy Vegan Sweet Potato Leek Soup has a silky smooth texture and just the right amount of spice from chili flakes and smoked paprika. Serve up a cozy bowl for the perfect wintertime dinner.
Ingredients for Sweet Potato Leek Soup
Here’s what you need for this easy vegan soup:
Leek. Choose a large, fat leek. Or, if you can’t find a large one, two small ones work just fine.
Garlic. For plenty of allium flavor.
Spices. I season this soup with crushed chili flakes, smoked paprika and fresh thyme leaves.
Sweet potatoes. You’ll want to remove the skin for a super smooth texture to your soup.
Vegetable broth. Use low-sodium store-bought broth or make your own!
This is a good recipe for vegan meal prep. You can store the soup for up to four days in an airtight container in the fridge. It also freezes well. Just let the soup cool fully, then transfer it to a freezer-safe container and keep it in the freezer for up to six months. You can reheat the soup from frozen or let it thaw overnight in the fridge and reheat servings on the stove or in the microwave.
Toppings for Creamy Vegan Sweet Potato Soup
If you want to dress up your soup with some toppings, go for it. I like adding something creamy, crunchy, or fresh on top. Here are some easy topping ideas for pureed soup:
This smooth and creamy sweet potato leek soup is healthy, vegan, and gluten-free!
Ingredients
UnitsScale
1 large leek, finely sliced (reserve 1/4 cup sliced leeks)
2 tbsp olive oil or neutral oil of choice
3 cloves garlic, minced
1/2 tsp chili flakes
1/2 tsp fresh thyme
2 medium orange sweet potatoes, peeled and diced
1/2 tsp smoked paprika
5cups vegetable broth
1/2 tsp salt
black pepper, to taste
Instructions
Heat olive oil in a large pot and sauté leek until soft and fragrant, or about 2-3 minutes. Next add garlic, chili flakes and thyme and sauté for another minute.
Add sweet potato and smoked paprika and cook for 2-3 minutes, then add vegetable broth and bring the mixture to a low boil. Cook covered for about 7 minutes or until potatoes are fork tender.
Transfer the contents of the pot into a high speed blender, or use an immersion blender and blend until completely smooth. Season with salt and black pepper, to taste.
If desired, you can sauté the reserved 1/4 cup of leeks with 2 tsp olive oil and a touch of salt and use as a garnish for the soup.
I made this as meal prep for my evenings and loved it! Wouldn't change a thing – the smoked paprika gives it a beautiful smokey note, it's rich and creamy, and the leek pairs amazingly with the leek. I added some crispy chickpeas on top and couldn't have asked for a better dinner.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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