Description
This Sweet Potato Coconut Soup is creamy, comforting, and deeply flavorful with roasted sweet potatoes, aromatic spices, and rich coconut milk. A nourishing vegan meal that’s both elegant and easy enough for weeknight cooking.
Ingredients
3 large sweet potatoes, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 can full-fat coconut milk (13.5 oz)
3 cups vegetable broth
1 tablespoon lime juice
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C). Spread chopped sweet potatoes on a baking sheet, drizzle with olive oil, and roast for 25–30 minutes until tender and caramelized.
2. In a large soup pot, heat olive oil over medium heat. Add onion and sauté for about 5 minutes until translucent.
3. Add garlic and ginger, cooking for another minute until fragrant.
4. Stir in red curry paste and cook for 1–2 minutes to deepen flavor.
5. Add roasted sweet potatoes, coconut milk, and vegetable broth. Stir and bring to a simmer.
6. Use an immersion blender to blend until smooth (or carefully transfer to a blender in batches).
7. Stir in lime juice, season with salt and pepper to taste.
8. Adjust consistency with more broth if needed.
9. Serve warm with cilantro, an extra swirl of coconut milk, or cracked pepper if desired.
Notes
Roasting the sweet potatoes enhances their natural sweetness—don’t skip this step.
Full-fat coconut milk gives the soup a creamy finish; light versions will be less rich.
For spice lovers, add a drizzle of chili oil or extra curry paste before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 275
- Sugar: 9g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg