Description
This creamy sweet potato coconut soup blends roasted sweet potatoes with rich coconut milk, creating a comforting and versatile dish perfect for any occasion.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until softened and fragrant, about 4–5 minutes.
- Add the cubed sweet potatoes, vegetable broth, and ground ginger to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and simmer until the sweet potatoes are tender, about 15–20 minutes.
- Stir in the coconut milk and cook for an additional 5 minutes. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste. Serve hot and garnish with fresh cilantro.
Notes
For a smoother soup, pass it through a fine-mesh sieve after blending. Adjust salt only at the end as the broth and coconut milk can change the final seasoning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 10g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3.5g
- Protein: 3g
- Cholesterol: 0mg