Vegan Sweet Potato Soup with Coconut Milk - easy to make, creamy, comforting. It's the perfect soup for cold and rainy days! Delicious with potato twisters and a sprinkle of fresh cilantro.
I don't eat soups too often but when I do, they are mostly creamy soups. So after creamy broccoli, roasted pumpkin, carrot & ginger soup, now sweet potato soup is also one of my go-to creamy soup recipes.
I'm always amazed at how easy creamy soups are. Boil/roast/cook veggies until soft. Add veggie broth or coconut milk. Blend. Reheat. Done.
I got a huge box of sweet potatoes from my mom, so in the last couple of weeks I have already made Sweet Potato Pancakes and 2-Ingredient Sweet Potato Gnocchi, And now it's time for recipe #3 in my kind-of-sweet-potato-series: Vegan Sweet Potato Soup with Coconut Milk.
The Ingredients for Sweet Potato Soup
You don't need much for sweet potato soup. The ingredients are pretty basic:
- sweet potato
- red onion (or white)
- garlic cloves
- oil
- thyme
- salt
- water
- coconut milk
Told ya! Super basic. You probably have all of the ingredients at home right now!
How to make Vegan Sweet Potato Soup
Step 1: Cook red onion and garlic in a large pot with canola oil until translucent.
Step 2: Add in the cubed sweet potato, thyme, and salt. Mix well. Let it roast for 3-4 minutes on high heat.
Step 3: Add enough water to cover the sweet potatoes. Add the lid on top. Bring it to a boil and then let it simmer for 10-15 minutes until the potatoes are soft.
Step 4: Add the coconut milk. Now blend with a hand blender or let it cool off a bit and blend it in a regular blender.
Step 5: Blend until totally creamy. You can add more water to thin out the consistency to your liking! Also, you can add more salt to taste. Reheat in a pot, if needed.
Step 6: And serve! I've added a couple of potato twisters to serve the soup with and added a sprinkle of fresh cilantro. Delicious!
Vegan Sweet Potato Soup with Coconut Milk
Ingredients
- 1 teaspoon canola oil
- 1 small red onion sliced
- 3 garlic cloves minced
- 2 cups sweet potato cubed (approx. 300g)
- 1 teaspoon thyme
- ½ teaspoon salt
- 1 cup water + more to thin out the soup
- ½ can full-fat coconut milk
Instructions
- Cook red onion and garlic in a large pot with canola oil until translucent.
- Add in the cubed sweet potato, thyme, and salt. Mix well. Let it roast for 3-4 minutes on high heat.
- Add enough water to cover the sweet potatoes. Add the lid on top. Bring it to a boil and then let it simmer for 10-15 minutes until the potatoes are soft.
- Add the coconut milk. Now blend with a hand blender or let it cool off a bit and blend it in a regular blender.
- Blend until totally creamy. You can add more water to thin out the consistency to your liking! Also, you can add more salt to taste. Reheat in a pot, if needed.
- And serve! I've added a couple of potato twisters to serve the soup with and added a sprinkle of fresh cilantro. Delicious!
torit says
This looks so beautiful and I love the flavors going on. Thanks for sharing!
Thandi says
It's easy to cook, you save cost and it's yummy nice flavor Sweetpotato with Coconut is the best one...
Ronda says
This is the best vegan sweet potatoes soup ever i added a full can of coconut milk, used olive oil instead of canola oil & added small piece of ginger with onions & garlic
I absolutely love it thanks for sharing
Andrea says
made this for a soup swap party and it was the group favorite! I was pleasantly surprised how delicious this soup is and look forward to making it again!
Andrea Evans says
so delicious and simple to make!
Teryn says
I made this soup, added curry powder and miso paste to caramelize in the sauté.
Also added half a can of chickpeas for more protein, and some homemade salsa verde for brightness!
After blending I added frozen broccoli so it turned out like a vegan curry broccoli cheddar soup dealio. SO DELICIOUS definitely a keeper.