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Creamy Plant Based Sweet Potato Soup 

Creamy Plant Based Sweet Potato Soup

Lean into "Soup Season" with this delicious Plant Based Creamy Sweet Potato Soup ⁠recipe⁠.
Make a big batch, freeze it and win the day! This recipe is filled with so much flavour from ginger, cumin, fennel, curry powder and loaded with a ton of nutritious powerhouse veggies.⁠ 
Bonus this blood sugar balancing bowl is a perfect addition to a healthy and hearty fall menu.
Your immune system, blood sugar and taste buds will thank you! ⁠⁠


  • 2 tbsp olive oil⁠
  • 1/2 tsp chili flakes⁠
  • 1 small onion, diced⁠
  • 1 large clove garlic, diced⁠
  • 1 inch piece ginger, finely diced ⁠
  • 1 tbsp curry powder⁠
  • 1 tsp turmeric powder⁠
  • 1 tsp cumin seeds⁠
  • 1 tsp fennel seeds⁠
  • 1 small carrot, diced⁠
  • 1 celery, diced⁠
  • 5 cups sweet potato, chopped ⁠
  • 4 cups water or broth⁠
  • 1 cup chickpeas⁠
  • 1 cup coconut milk⁠
  • Pink salt and cracked pepper⁠

  1. Heat olive oil and chili flakes in a large heavy bottomed dutch oven or pot. Add onion, garlic and ginger and sauté until onion starts to soften. ⁠
  2. Add spices to the pan and toast for 1 minute. ⁠
  3. Add carrot, celery and sweet potato. Season with salt and cracked pepper. Toss to coat. Add a splash of water to get things moving. ⁠
  4. Cook veggies for several minutes and then add water or broth. Bring soup to a boil, reduce heat to a simmer and partially cover with a lid. ⁠
  5. Cook for 25-30 minutes until the sweet potato is fork tender then add chickpeas and coconut milk and continue to cook for 10 more minutes. ⁠
  6. Use an immersion blender to puree soup or transfer into a blender. Add more seasoning as desired and top with a crumble of Rawcology Smoky Cheeze Coconut Chips, pumpkin seeds, micro greens and a dollop of yogurt or sour cream. Enjoy! ⁠

Rawcology Creamy Sweet Potato Plant Based Soup Recipe