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    Home » Recipes » Vegan Soups, Stews, and Chilis

    Chunky Sweet Potato Bisque

    Published: Sep 11, 2014 · Updated: Nov 10, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter.

    Chunky Sweet Potato Bisque

    I'm completely in love with this chunky sweet potato soup! It's loaded with healthy flavor from hearty sweet potatoes, fresh veggies, and plenty of spice.

    Served in a generous bowl, it can be a main dish, completed simply with salad and fresh bread. Served in smaller portions, it's a nice way to start a vegan Thanksgiving meal too.

    Tips, Tricks & Variations

    Mix up the veggies! Feel free to swap in your own veggies of choice depending on what is in season. Cauliflower would be a great addition!

    Add some spice. To up the heat factor, try adding a bit of chili powder or a sliced jalapeno to the mix.

    Plant based milk. I used coconut milk for this recipe, which lends a lot of flavor. But it will work fine with any dairy free milk of your choice.

    More Tasty Ideas

    If you love this chunky sweet potato soup, be sure to check out my other soup and stew recipes, plus these delicious ideas:

    • Sweet Potato Lentil Soup
    • Black Bean Sweet Potato Chili
    • Old Fashioned Vegan Stew
    Chunky Sweet Potato Bisque

    Chunky Sweet Potato Bisque

    A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter.
    5 from 5 votes
    Print Pin Rate Email
    Course: Fall Soup / Thanksgiving
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Sweet Potato Bisque, Sweet Potato Soup
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 6 to 9
    Calories: 197kcal
    Author: Veg Kitchen

    Ingredients

    • 1 ½ tablespoons extra-virgin olive oil
    • 1 large yellow or red onion chopped
    • 2 large or 3 medium sweet potatoes peeled and cut into large dice, about ¾ inch
    • 2 large or 3 to 4 medium carrots peeled and sliced
    • 15- to 16- ounce can diced tomatoes try fire-roasted
    • 2 bay leaves
    • 2 teaspoons salt-free all-purpose seasoning such as Frontier or Mrs. Dash
    • ¼ teaspoon ground cinnamon
    • ½ teaspoon dried basil or oregano
    • 15- to 16- ounce can chickpeas or large white beans cannellini or Great Northern, drained and rinsed
    • 1 to 2 cups unsweetened nondairy milk very good with unsweetened coconut milk
    • Salt and freshly ground pepper to taste
    • Minced fresh parsley or cilantro for topping as desired
    US Customary - Metric

    Instructions

    • Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden.
    • Add the sweet potatoes, carrots, and enough water to barely cover the vegetables.
    • Bring to a slow boil, then stir in the tomatoes, bay leaves and seasonings. Simmer gently, covered, until the sweet potatoes and carrots are tender, about 20 to 25 minutes. Remove and discard the bay leaves.
    • If using an immersion blender, add the beans and blend about half of the ingredients in the pot, giving the soup a chunky texture.
    • If using a food processor, transfer about half of the solid ingredients into the container, along with half of the beans and a little of the cooking liquid, then return to the soup pot.
    • Add enough nondairy milk to give the soup a slightly thick consistency. Season with salt and pepper, then return to the heat and simmer over very low heat for 10 minutes longer.
    • Serve at once, or let stand off the heat for an hour or two before serving, then heat through as needed. Top individual servings with parsley or cilantro, if desired.

    Nutrition

    Calories: 197kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 409mg | Potassium: 604mg | Fiber: 8g | Sugar: 7g | Vitamin A: 14209IU | Vitamin C: 11mg | Calcium: 160mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    More Vegan Soups, Stews, and Chilis

    • Sweet Potato Lentil Soup (Vegan & Vegetarian)
    • Sweet Potato Black Bean Chili
    • Old-Fashioned Vegan Stew
    • Vegan Wonton Soup Recipe

    Reader Interactions

    Comments

    1. Dottie says

      October 27, 2015 at 6:07 pm

      Absolutely delicious. Made with black beans and cilantro.

    2. Nava says

      October 30, 2015 at 9:20 pm

      Thanks, Dottie — great idea to use black beans and cilantro!

    3. Chuck says

      November 03, 2015 at 10:43 pm

      Used salt free "Spike" seasoning. Really good meal!

    4. Claire says

      November 21, 2015 at 3:34 pm

      I made it for dinner, it was delicious! I loved the taste of sweet potatoes and cinnamon together. I'm definitely going to cook this again!
      Thanks for sharing all these great vegan recipes! It really helps me cooking as I turned vegetarian a few months ago.

    5. Brig says

      November 23, 2015 at 4:20 pm

      5 stars
      Added bacon bits.... So good.

    6. Nava says

      November 23, 2015 at 6:15 pm

      Great idea, Chuck —Spike is great, as is the equivalent all-purpose seasoning made by Frontier. I love using these products for soups and stews.

    7. Nava says

      November 23, 2015 at 6:16 pm

      Thanks so much for your kind thoughts, Claire — glad these recipes are helpful to you in your journey!

    8. Nava says

      November 23, 2015 at 6:16 pm

      Let's pretend you meant vegan bacon bits!

    9. Sue says

      November 29, 2015 at 7:45 pm

      5 stars
      I made a few tweaks and got a bit more yumminess factor: 1. add a good sized clove of garlic to the onions when you saute; 2. use veggie broth or I added Better than Bouillon veggie base to the water I used to cover the veggies BEFORE cooking, and it gave a good amount of added flavor; and 3. after all is said and done, try a bit (maybe a quarter tsp) of crushed red pepper. Dear God. Had a hard time stopping. 😀

    10. Nava says

      November 30, 2015 at 11:18 am

      Love your tweaks, Sue, and so glad you enjoyed this!

    11. Francis Shanley says

      February 25, 2017 at 9:18 pm

      Very good, great fall dish. I added 1small bag of frozen corn.

    12. Kirsten says

      January 29, 2021 at 12:33 pm

      I just made this, and it was delicious! My mom and I agree we will totally be making this again

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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