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!
Servings 2 servings
Calories 328kcal
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!
Nutrition
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