Creamy Purple Sweet Potato and Mushroom Soup Recipe

Recipe characteristics

• Rich, creamy and flavorful
• Healthy, filling and nutrient-dense
• High in fiber
• Whole-food plant-based
• Easy to prepare
• Serve as a light lunch or dinner
• Dietary: plant-based, gluten-free, grain-free, soy-free

Notes on ingredients

• Purple sweet potatoes: These should be baked ahead of time. If purple varieties aren’t available, regular sweet potatoes work well — the flavor is similar, though the color will differ.
• Cremini (brown button) mushrooms: I recommend cremini for their firm texture and deeper, earthier flavor compared with white mushrooms; they add more depth to the soup.
• Spices (coriander, lemongrass): Spices provide complexity and balance. Adjust amounts to taste and feel free to add other herbs or spices you enjoy.

Purple sweet potatoes

Why include purple sweet potatoes in your cooking:

• They are a nutritious addition to a balanced diet and provide several health benefits.
• Purple varieties are rich in anthocyanins — antioxidant pigments that may help reduce inflammation and support immune health.
• They have a distinct, slightly winey flavor and a naturally creamy texture when cooked.
• They work well in both sweet and savory dishes, offering an attractive pop of color.
• Although slightly sweeter than orange sweet potatoes, they can be used in the same ways, adding visual interest to familiar recipes.

How to make it

Cashew cream

• Drain the soaked cashews and add them to a high-speed blender with 200 ml water. Blend until completely smooth.
• Alternatively, use an immersion blender to achieve a creamy texture.

Soup

• Oil-free method: In a large pot over medium heat, combine sliced mushrooms with 2–3 tablespoons (about 40 ml) of water. Cook for 7–8 minutes, stirring frequently, until the mushrooms are tender and lightly golden.
• With oil: Heat 1 tablespoon olive oil in a large pot over medium heat. Add sliced mushrooms and cook for 7–8 minutes, stirring frequently, until tender and golden.
• Add minced garlic and ginger, cooking about 1 minute while stirring constantly.
• Stir in the baked purple sweet potato flesh, approximately 900 ml water, and the cashew cream. Bring to a boil, then reduce heat to low–medium. Season with salt, pepper, coriander powder and a touch of lemongrass powder. Cover and simmer for 20–25 minutes, stirring occasionally. Taste and adjust seasonings.
• Remove from heat and blend the soup until smooth using a stick blender or in batches in a food processor.
• If you prefer a thinner soup, add more water to reach the desired consistency.
• Serve warm, garnished with roasted mushrooms, parsley and white sesame seeds.

Tips and how-tos

Purple Sweet Potato & Mushroom Soup

Nensi Beram

Purple Sweet Potato & Mushroom Soup is rich, creamy and packed with nutrients. Serve as a light lunch or dinner. Suitable for plant-based, gluten-free, grain-free and soy-free diets.

Prep Time
1 hr

Cook Time
25 mins

Cuisine
Gluten-free, Vegan

Servings
4

Calories
210 kcal

Ingredients

Cashew cream

• 60 g cashews soaked for a couple of hours
• 200 ml water

Soup

• 2 cloves garlic minced
• thumb-sized ginger minced
• 300 g brown button (Cremini) mushrooms
• 500 g baked purple sweet potatoes peeled
• 900-950 ml water
• 1/2 teaspoon coriander powder or to taste
• a touch of lemongrass powder
• salt to taste
• pepper to taste

Instructions

• SOAKING CASHEWS: Put cashews in a bowl, cover with water and soak at room temperature for a couple of hours.

Cashew cream

• Drain the cashews and blend with 200 ml water until smooth.
• You can use an immersion blender if preferred.

Soup

• Oil-free option: Cook sliced mushrooms in 2–3 tablespoons (40 ml) water over medium heat for 7–8 minutes until tender and golden, stirring frequently.
• With oil: Heat 1 tablespoon olive oil, add mushrooms and cook 7–8 minutes until tender and golden.
• Add minced garlic and ginger and cook about 1 minute, stirring constantly.
• Add baked purple sweet potato flesh, about 900 ml water, and the cashew cream. Bring to a boil, then reduce heat, season with salt, pepper, coriander and lemongrass powder, cover and simmer 20–25 minutes. Taste and adjust seasonings.
• Remove from heat and blend until smooth with a stick blender or in a food processor. Add water if you want a thinner consistency.

Serving suggestion

• Serve warm, garnished with roasted mushrooms, fresh parsley and white sesame seeds.

Did you make this recipe?
Please leave a comment below and tell us how it turned out. Your feedback is appreciated.

Nutrition facts

Nutrition Facts

Purple Sweet Potato & Mushroom Soup

Amount per Serving

210 kcal

% Daily Value*

Fat

7

g

11

%

Sodium

89

mg

4

%

Carbohydrates

34

g

11

%

Fiber

5

g

21

%

Sugar

7

g

8

%

Protein

7

g

14

%

* Nutritional information is an estimate calculated automatically.

Keyword
purple sweet potato recipes, purple sweet potato soup vegan