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Sweet potato soup recipe topped with cashews
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5 from 37 votes

Sweet Potato Soup

This coconut milk and sweet potato soup is simple and easy to make with hints of ginger and curry for wonderful flavor - vegan and so creamy!
Course Soup
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 192kcal
Author Yumna Jawad

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 stalks celery chopped
  • 2 carrots chopped
  • 4 medium sweet potatoes peeled and cubed
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground coriander
  • ½ teaspoon curry
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups vegetable broth
  • ½ cup unsweetened light coconut milk
  • Fresh cilantro for serving
  • Toasted cashews for serving

Instructions

  • In a large pot over medium heat, heat the olive oil. Cook the onions, celery and carrots until soft and translucent, about 5-7 minutes.
  • Add the sweet potatoes, ginger, coriander and curry and cook until fragrant, about 2 more minutes.
  • Add the vegetable broth and bring mixture to a boil. Lower the heat, cover and simmer until the sweet potatoes are tender, about 30-35 minutes.
  • Puree the mixture with an immersion blender (or regular blender, in batches) to desired consistency.
  • Stir in light unsweetened coconut milk and serve topped with fresh cilantro and roasted cashews, if desired.

Video

Notes

Storage: Store in an airtight container in the fridge for up to 4 days.
Freeze: The soup will keep frozen for up to 6 months.

Nutrition

Calories: 192kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Sodium: 943mg | Potassium: 644mg | Fiber: 6g | Sugar: 10g | Vitamin A: 25232IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 1mg