Irresistibly Creamy Sweet Potato Coconut Soup to Warm Your Soul
This Sweet Potato Coconut Soup is a comforting and rich vegan dish that warms your soul with creamy coconut milk and zesty lime.
Equipment
- Oven
- Large Soup Pot
- Immersion Blender
Ingredients
For the Soup
- 4 cups Sweet Potatoes roasted, cubed
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 1 tablespoon Fresh Ginger grated
- 2 tablespoons Red Curry Paste
- 1 can Coconut Milk full-fat recommended
- 4 cups Vegetable Broth
- 2 tablespoons Lime Juice fresh
- to taste Salt
- to taste Pepper
For Garnishing
- 1/4 cup Fresh Cilantro optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to get it nice and warm for roasting those sweet potatoes.
- Wash and chop the sweet potatoes into chunks, then spread them evenly on a baking sheet. Drizzle with olive oil and roast for 25-30 minutes, until they're tender and caramelized.
- Sauté chopped onions in a large soup pot with heated olive oil over medium heat until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Stir in the red curry paste to the aromatics, cooking for 1-2 minutes.
- Incorporate the roasted sweet potatoes, coconut milk, and vegetable broth into the pot. Stir well, then bring everything to a gentle simmer.
- Blend the soup until it’s smooth using an immersion blender or a countertop blender.
- Stir in the fresh lime juice, adding a touch of brightness. Season with salt and pepper.
- Serve warm, garnished with a swirl of coconut milk and fresh cilantro if desired.
Notes
For extra heat, drizzle with chili oil before serving. This soup can also be stored in the fridge for up to 5 days or frozen for up to 3 months.