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Sweet Potato and Coconut Milk Soup Recipe

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3.9 from 25 reviews

This sweet potato and coconut milk soup is a rich, creamy, and warmly spiced dish that combines tender sweet potatoes with aromatic spices and full-fat coconut milk. Naturally dairy-free and vegan, it offers a comforting and nourishing bowl of soup perfect for chilly days or whenever you crave a wholesome, flavorful meal.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil or coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper (optional)
  • 2 large sweet potatoes, peeled and diced
  • 5 cups vegetable broth
  • 1 can (14 oz) full-fat coconut milk
  • Salt and black pepper, to taste
  • Juice of ½ lime (optional)
  • Fresh cilantro, for garnish

Instructions

  1. Heat Oil: In a large pot over medium heat, warm 1 tablespoon of olive or coconut oil to prepare the base for sautéing vegetables.
  2. Sauté Onion: Add the diced medium onion and cook for about 5 minutes until softened and translucent, forming a flavorful foundation.
  3. Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until fragrant to deepen the flavor profile.
  4. Toast Spices: Mix in ground cumin, curry powder, ground coriander, and optional cayenne pepper, toasting briefly to release their aromatic oils.
  5. Add Sweet Potatoes and Broth: Add the peeled and diced sweet potatoes along with 5 cups of vegetable broth, stirring to combine all ingredients evenly.
  6. Simmer Soup: Bring the mixture to a boil, then reduce heat to low and simmer for 20–25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
  7. Blend Soup: Use an immersion blender or transfer the soup in batches to a blender, blending until smooth and creamy.
  8. Add Coconut Milk and Heat: Stir in the full-fat coconut milk and gently heat the soup for 2–3 minutes without boiling to meld flavors and maintain creaminess.
  9. Season and Finish: Season the soup with salt and black pepper to taste, add lime juice if desired for brightness, and stir well.
  10. Serve: Ladle the soup into bowls and garnish with fresh cilantro before serving warm.

Notes

  • Use full-fat coconut milk to achieve the creamiest texture and richest flavor.
  • For a Thai-inspired twist, add red curry paste along with or instead of the curry powder.
  • The soup will thicken as it cools; thin with additional vegetable broth if needed before reheating.
  • This soup freezes well for up to 3 months—store in airtight containers for convenient future meals.
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai-Inspired, Global
  • Diet: Vegan, Gluten Free

Find it online: https://dishestocook.com/sweet-potato-and-coconut-milk-soup-recipe/