Description
A creamy and delicious sweet potato coconut soup that is perfect for a comforting meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in garlic and ginger, cooking for another minute.
- Add diced sweet potatoes and vegetable broth, bringing to a boil.
- Reduce heat and simmer until sweet potatoes are tender, about 15-20 minutes.
- Stir in coconut milk and blend the soup until smooth using an immersion blender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 3 days.
- It can also be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Sweet Potato Coconut Soup, Vegan Soup, Creamy Soup, Healthy Soup