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

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

5 from 2 votes

Print Pin Rate

Course: Soup

Cuisine: Vegan

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2 servings

Author: Bianca Haun | Elephantastic Vegan

Ingredients

• 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

US Customary - Metric

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!

Estimated Nutrition Info

Calories: 328kcal | Carbohydrates: 31g | Protein: 4g | Fat: 22g | Saturated Fat: 18g | Sodium: 674mg | Potassium: 676mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18915IU | Vitamin C: 7.2mg | Calcium: 65mg | Iron: 4.1mg

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

Rate the recipe!A recipe rating helps other users to figure out if they should try a recipe. Please leave a good rating, if you like the recipe!