Savory Sweet Potato Soup (vegan)
Printed from Inclusive Kitchen — Savory Sweet Potato Soup
Savory Sweet Potato Soup with Coconut Milk is a warm embrace in a bowl, perfect for chilly evenings or when you need a little comfort food. This vegan version takes the natural sweetness of sweet potatoes and balances it with the creamy richness of coconut milk, creating a harmonious blend that’s both nourishing and satisfying. The addition of spices like ginger and cumin adds depth, while a splash of lime juice brightens the flavors, making each spoonful a delightful experience.
Historically, sweet potatoes have been a staple in many cultures, particularly in the Americas, where they were cultivated long before European settlers arrived. Their versatility is unmatched, as they can be roasted, mashed, or, in this case, pureed into a silky soup. Coconut milk, on the other hand, hails from tropical regions and has been used in various cuisines for centuries, adding a creamy texture and subtle sweetness to dishes. Together, these ingredients create a dish that not only warms the body but also connects us to the rich culinary traditions of the world.
Making this soup is as easy as pie—well, easier than pie, actually. Just a few simple steps and you’ll have a pot full of deliciousness. Plus, it’s a great way to sneak in some veggies while keeping things plant-based. Serve it with a crusty piece of bread or a fresh salad, and you’ve got a meal that’s sure to impress. And if anyone asks, just tell them it’s a secret family recipe—your secret is safe with us!
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 13.5 coconut milk
- 4 cups vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 0.25 cup fresh cilantro, chopped
Instructions
- Begin by gathering all your ingredients and equipment. You will need a large pot, a cutting board, a sharp knife, and an immersion blender or regular blender.
- Heat 1 tablespoon of olive oil in the large pot over medium heat. Once the oil is shimmering, add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.
- Add the minced garlic and grated ginger to the pot, stirring for about 1 minute until they release their aromatic scents. This step builds a flavorful base for your soup.
- Next, add the diced sweet potatoes, ground cumin, salt, and black pepper to the pot. Stir everything together, allowing the spices to coat the sweet potatoes for about 2 minutes.
- Pour in the vegetable broth, ensuring the sweet potatoes are fully submerged. Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
- After the sweet potatoes are cooked, remove the pot from heat. If using a regular blender, allow the soup to cool slightly before blending in batches to avoid splattering.
- Blend the soup until smooth and creamy. If using an immersion blender, blend directly in the pot until you reach your desired consistency.
- Stir in the coconut milk and lime juice, mixing well to combine. The coconut milk adds a rich creaminess, while the lime juice brightens the flavors.
- Taste the soup and adjust seasoning if necessary, adding more salt, pepper, or lime juice to suit your palate. A little extra lime can really elevate the dish.
- Serve the soup hot, garnished with fresh cilantro for a pop of color and flavor. It pairs beautifully with crusty bread or a light salad.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Nutrition (per serving)
- Calories: 250
- Carbs g: 35
- Protein g: 4
- Fat g: 10
- Sugar g: 5
