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
- 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!
Leave a Reply