Coconut Curry Sweet Potato Soup
This vegan sweet potato soup is healthy and easy! Made creamy with coconut milk and spicy with curry powder, this vegan soup recipe is the perfect solution to putting an easy vegan dinner on the table.
Ingredients
- 2 tbsp coconut oil
- 1/2 yellow onion roughy chopped
- 2 cloves garlic minced or crushed
- 1 tbsp fresh ginger minced
- 1 lb (about 3) carrots washed and cut into thick coins
- 2 sweet potatoes I used a Garnet Yam; washed and cut into bite-sized pieces
- 2 tbsp curry powder
- pinch cayenne pepper
- 1 qt. low-sodium vegetable broth
- 1 14 oz can full fat, unsweeteded coconut milk
- 1 lime zest and juice
- 1 bunch cilantro washed and torn
- salt & pepper to taste
- coconut yogurt optional garnishment
Instructions
- In a large stockpot, heat the coconut oil until shimmering. Add the onion and sauté on a medium-low heat until translucent. Add the garlic and ginger. Cook for 1-2 minutes more.
- Add the spices & cook until fragrant. Add the sweet potato and carrots and stir to coat.
- Add the vegetable stock and simmer for 15-20 minutes, until the vegetables are soft and able to be pierced with a fork.
- Using an immersion blender, blend the soup until it’s a thick, smooth puree. Add the coconut milk and the lime juice. Cook until warmed through.
- Garnish with lime zest, fresh cilantro and salt and pepper. Coconut yogurt is another garnish option.
Tried this recipe?Let us know how it was!