Vegan Sweet Potato Soup with Coconut Milk

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

Bianca Haun | Elephantastic Vegan

Vegan Sweet Potato Soup with Coconut Milk - easy to make, creamy, comforting. It's the perfect soup for cold and rainy days!

4.75 from 8 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine Vegan

Servings 2 servings

Calories 328 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 teaspoon canola oil
• ▢ 1 small red onion sliced
• ▢ 3 garlic cloves minced
• ▢ 2 cups sweet potato cubed (approx. 300g)
• ▢ 1 teaspoon thyme
• ▢ 1/2 teaspoon salt
• ▢ 1 cup water + more to thin out the soup
• ▢ 1/2 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!

Nutrition

Calories: 328kcalCarbohydrates: 31gProtein: 4gFat: 22gSaturated Fat: 18gSodium: 674mgPotassium: 676mgFiber: 4gSugar: 5gVitamin A: 18915IUVitamin C: 7.2mgCalcium: 65mgIron: 4.1mg

Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!