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sweet potato soup vegan in a bowl
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5 from 1 vote

Vegan Sweet Potato Soup Recipe

A simple vegan sweet potato soup with coconut milk, ginger and chili.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Diet: Vegan
Servings: 4 -6
Calories: 326kcal
Author: Adina

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

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