Vegan Soup Maker - Harissa Sweet Potato Soup Recipe

5 from 1 vote

A super quick and delicious harissa sweet potato soup with peanut butter made in a soup maker for a quick lunch or dinner.

Prep Time5

Cook Time20

Total Time25

Course: lunch

Cuisine: Moroccan, vegan, West African

Servings: servings

Calories: 120kcal

1 large sweet potato (peeled and cut into slices)
2 large carrots (peeled and cut into thick slices)
1 onion (peeled and quartered)
2 large cloves garlic (peeled, more if you like)
2 teaspoons harissa paste (see notes for substitutes)
½ teaspoon paprika
1 tablespoon peanut butter (or sun butter if you have a nut allergy, but are o with seeds)
2 vegetable stock cubes
200 ml oat milk (or your regular milk)
400 ml water
1 pinch salt and black pepper (to season)

Add slices of sweet potato to your soup maker jug.
Next, add the carrot, onion, and garlic cloves.
Then add the stock cubes.
Time to add all the extra flavours. Add the harissa, paprika, and peanut butter.
Then add the milk and water and season.
Set your soup maker to smooth and hit start. Mine takes 20 minutes.
Serve (I like to serve with a swirl of dairy-free cream) and enjoy!

Can't find harissa paste try Red pesto, Chipotle paste, Gochujang paste, Berbere, Red pepper paste or Sriracha instead.
This soup makes 2-3 servings.
Store in the fridge - Once cool, store in the fridge for 3-4 days.
Freeze soup - for up to 4 months