Description
This Sweet Potato Coconut Soup is a creamy, comforting, and flavorful vegan soup made with sweet potatoes, coconut milk, and warming spices. It’s a healthy, gluten-free meal perfect for lunch or dinner. Easy to prep and freezer-friendly.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 medium sweet potatoes, peeled and diced
3 cups vegetable broth
1 teaspoon ground cumin or curry powder (optional)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 can (13.5 oz) full-fat coconut milk
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onions and cook until softened, about 3 to 4 minutes.
2. Stir in garlic and ginger, cooking for 1 more minute until fragrant.
3. Add sweet potatoes, salt, pepper, and cumin or curry powder if using. Pour in the vegetable broth.
4. Bring to a boil, then reduce heat and simmer until sweet potatoes are fork-tender, around 20 minutes.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6. Return to the pot if needed and stir in the coconut milk. Heat gently until warmed through.
7. Taste and adjust seasonings. Serve hot, garnished with fresh herbs or a swirl of coconut cream if desired.
Notes
This soup can be frozen and reheated later without losing its creamy texture.
For a spicy twist, add a pinch of red pepper flakes or a dash of sriracha.
To make it a full meal, serve with toasted naan, rice, or crusty sourdough.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 7g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg