Vegan Sweet Potato Coconut Soup Recipe

If you’re looking for a comforting bowl of soup that warms both the body and soul, this Vegan Sweet Potato Coconut Soup is the answer. It’s creamy, rich, and packed with flavor, making it an excellent choice for those cozy nights in. This recipe showcases the beauty of vegetable & plant-based soups, proving that you don’t need dairy to achieve a luscious texture.

Prepare to indulge in a delightful mix of sweet potatoes and coconut milk that will have your taste buds dancing. This soup is perfect for anyone, whether you’re a seasoned vegan or merely seeking to incorporate more plant-based meals into your diet. With just a handful of ingredients, you can whip up a dish that feels both nourishing and satisfying.

Delicious Vegan Sweet Potato Coconut Soup

Vegan Sweet Potato Coconut Soup in a bowl, garnished with cilantro, on a rustic wooden table with bread.

This Vegan Sweet Potato Coconut Soup is a velvety creation that combines the natural sweetness of sweet potatoes with the tropical essence of coconut milk. It’s a bowl of sunshine, bursting with flavor and perfect for any occasion.

Ingredients

2 large sweet potatoes, peeled and diced
1 can (14 oz) coconut milk
4 cups vegetable broth
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon turmeric
Salt and pepper to taste
Chopped cilantro for garnish (optional)

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and ginger, cooking for an additional minute until fragrant.
Cook Sweet Potatoes: Add the diced sweet potatoes, cumin, and turmeric to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the sweet potatoes are tender.
Blend the Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
Add Coconut Milk: Stir in the coconut milk, and season with salt and pepper to taste. Heat gently over low heat, ensuring it doesn’t boil.
Serve: Ladle the soup into bowls and garnish with chopped cilantro if desired. Enjoy hot.