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Sweet Potato Coconut Soup

Amazing Sweet Potato Coconut Soup in Just 30 Mins

  • Author: basmer
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A creamy and comforting sweet potato coconut soup, perfect for autumn. This easy-to-make recipe combines the natural sweetness of sweet potatoes with the rich flavor of coconut milk, offering a delightful taste of the tropics for your fall table.

Ingredients

Scale
  • 2 tablespoons coconut oil (or olive oil)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 4 cups sweet potatoes, peeled and diced (about 2 large sweet potatoes)
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Fresh lime juice (for serving)
  • Chopped cilantro (for garnish)

Instructions

  1. Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  2. Add the diced sweet potatoes, ground cumin, ground coriander, and cayenne pepper. Stir well to coat the sweet potatoes with the spices.
  3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
  4. Once the sweet potatoes are cooked, stir in the coconut milk. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender.
  5. Taste and adjust the seasoning with salt, pepper, and fresh lime juice. Serve hot, garnished with chopped cilantro and an extra drizzle of coconut milk if desired.

Notes

  • Use light coconut milk to reduce fat content.
  • Add more vegetables like carrots or bell peppers for extra nutrients.
  • Substitute half of the coconut milk with additional vegetable broth for a lighter soup.
  • Serve with crusty whole-grain bread or a fresh salad.
  • A dollop of Greek yogurt or sour cream can be added for extra creaminess.
  • Roasted pumpkin seeds or nuts make a great crunchy topping.
  • Ensure sweet potatoes are tender before blending for a creamy texture.
  • Use unsweetened coconut milk for the best flavor.
  • Blend just until smooth; overblending can make the soup too thin.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Freezes well for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop Simmer and Blend
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 serving (approx. 1/6 of recipe)
  • Calories: 220
  • Sugar: N/A
  • Sodium: N/A
  • Fat: 12g
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: N/A

Keywords: Sweet Potato Coconut Soup, creamy sweet potato coconut soup, vegan sweet potato coconut soup, easy sweet potato coconut soup, coconut milk sweet potato soup, healthy sweet potato coconut soup, gluten-free sweet potato coconut soup, Thai sweet potato coconut soup, spicy sweet potato coconut soup, blended sweet potato coconut soup

Find it online: https://www.recipesmolly.com/sweet-potato-coconut-soup/