Creamy Japanese Sweet Potato Soup (Vegan)
This Japanese Sweet Potato Soup has a creamy texture and natural sweetness, making it the perfect choice for a heartwarming meal!
Looking for more Japanese sweet potato dishes? Try my Yaki Imo, Japanese Sweet Potato Tempura, or Japanese Sweet Potato Miso Soup!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Japanese Sweet Potato Soup:
How To Make Japanese Sweet Potato Soup: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Peel and cut the sweet potatoe and soak for 5 minutes.
Step 2
Sauté sliced onions in a saucepan, then simmer with sweet potatoes, vegetable bouillon, and water until tender.
Step 3
Transfer the soup to a blender container and add soy milk. Blend until smooth and creamy.
Step 4
Transfer the soup back to the saucepan, warm it up, and season it with salt.
Serve the sweet potato soup in a bowl and enjoy its warmth and comfort. Add crispy croutons for extra crunch, and sprinkle garlic powder and black pepper for more flavor. For more comforting soups, try my creamy kabocha soup, cream stew, or mushroom soup!
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More Japanese Sweet Potato Recipes You Will Love
Leave a Rating!
I hope you enjoy this Japanese Sweet Potato Soup! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Japanese Sweet Potato Soup
Print Pin SaveEquipment
- Medium saucepan
- Blender
Ingredients
- 1 Japanese Sweet Potato, medium size, 180g
- ½ Onion
- 1 Tbsp Vegetable Oil
- 1 tsp Vegetable Bouillon Powder, 5g
- 1½ cups Water
- 1 cup Soy Milk
- Salt to taste
Instructions
- Prepare Vegetables: Slice the onion thinly. Peel and cut the sweet potato into small pieces. Soak the sweet potatoes in water for five minutes, then drain.
- Sauté Onion: Heat the oil in a saucepan and sauté the sliced onion over low heat until tender.
- Simmer: Add the sweet potato, water, and bouillon powder to the saucepan. Cover, bring to a boil, then simmer on low heat for 10 minutes or until tender.
- Blend: Transfer the soup to a blender, add soy milk, and blend until smooth and creamy.
- Finish: Return the soup to the saucepan and season with salt. Turn off the heat just before boiling. Serve in a soup bowl, and enjoy!
Video
Notes
- Storage: Transfer the soup to an airtight container and store it in the refrigerator. It can be stored for 3 to 4 days.
- Japanese sweet potato skins are edible and packed with nutrients like other sweet potato varieties. While I usually cook them with the skins on, I peel them for this soup recipe to achieve a smooth, creamy white color.
- Soaking sweet potatoes helps remove any bitterness and prevents them from changing or darkening in color.
- 1 cup: 240ml
Delicious soup!
Thank you for your comment, Kim! I’m happy to hear you like it!
Hi Juri
I want to thank you for all your amazing recipe, I ❤️❤️❤️ them all, forever grateful for you 🌺🧸🌺
Thank you so much for your kind words, Joy! It’s my pleasure to share my recipes with you 🙂
Simple delicious and healthy!
Thank you for your comment! Glad you liked the soup!