Are you craving a soul-warming, creamy soup that's not just delicious but also packed with nutrition and completely plant-based? Look no further! This sweet potato coconut soup is a game-changer that will transport your taste buds to a world of rich, velvety goodness. Perfect for chilly evenings or when you need a comforting meal that's both gluten-free and incredibly satisfying, this recipe is about to become your new favorite go-to dish.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 sweet potatoes, peeled and cubed
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 4 cups vegetable broth
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by peeling and chopping sweet potatoes into 1-inch cubes, finely chopping onion, mincing garlic, and grating fresh ginger.
- In a large pot, heat a small amount of vegetable broth or olive oil over medium heat. Add chopped onions and sauté until translucent and softened, approximately 3-4 minutes.
- Add minced garlic and grated ginger to the pot, stirring continuously to prevent burning. Cook for an additional 1 minute until fragrant.
- Add cubed sweet potatoes to the pot and pour in vegetable broth. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes until sweet potatoes are tender and can be easily pierced with a fork.
- Remove pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer soup to a standard blender in batches.
- Stir in coconut milk, lime juice, salt, and pepper. Return pot to low heat and warm through for an additional 2-3 minutes.
- Taste and adjust seasoning as needed. If soup is too thick, add additional vegetable broth to reach desired consistency.
- Ladle soup into bowls and garnish with fresh chopped cilantro. Serve hot.
Tips
- Choose fresh, firm sweet potatoes for the best texture and flavor. Look for potatoes without bruises or soft spots.
- For an extra silky smooth soup, strain the pureed mixture through a fine-mesh sieve to remove any fibrous bits.
- Adjust the coconut milk quantity to control the soup's creaminess - less for a lighter soup, more for an indulgent texture.
- Toast some pumpkin seeds or coconut flakes as an alternative garnish to add a delightful crunch.
- This soup freezes beautifully for up to 3 months. Store in airtight containers and reheat gently on the stovetop.
- For added depth, consider roasting the sweet potatoes before adding them to the soup for a more caramelized flavor profile.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 16g
Saturated Fat: 14g
Cholesterol: 0mg
