Vegan Sweet Potato Soup Recipe
A simple vegan sweet potato soup with coconut milk, ginger and chili.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: American
Diet: Vegan
Servings: 4 -6
Calories: 326kcal
- 1 kg/ 2.2 lbs sweet potatoes
- 2 medium carrots
- 1 onion
- 2 garlic cloves
- 1 piece of ginger mine was about as long as the thumb
- 1 tablespoon coconut oil or olive oil
- 2 teaspoons yellow curry paste
- 1 liter/ 2.1 pints/ 4 cups vegetable broth
- 1 can coconut milk 400 g/ 14 oz
- pure chili powder to taste
- fine sea salt and pepper
Peel and chop the sweet potatoes and the carrots into cubes.
Finely chop the onion. Set aside.
Finely chop the garlic cloves and ginger. Set aside separately from the onions.
Heat the oil in a large pot and cook the onion until translucent, about 7 minutes, stirring often. Don't let it color.
Add garlic, ginger and yellow curry paste and stir well. Add the sweet potatoes and carrots and stir for about 2 minutes.
Pour in the vegetable broth and stir well. Cook for about 20-25 minutes or until the sweet potatoes and the carrots are soft.
Blend the soup.
Add the coconut milk, stir well and bring the soup to a simmer again. Let simmer for another five minutes or so.
Adjust the taste with some chili powder, salt, and pepper.
Serving: 1/6 of the dish | Calories: 326kcal | Carbohydrates: 42g | Protein: 6g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Sodium: 827mg | Fiber: 6g | Sugar: 13g