Description
This creamy Sweet Potato Coconut Soup is a cozy, vegan, and gluten-free recipe made with roasted sweet potatoes, coconut milk, ginger, and garlic. It’s an easy one-pot soup perfect for weeknight dinners or meal prep, and packed with nourishing ingredients.
Ingredients
2 large sweet potatoes
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
3 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 teaspoon salt
1/2 teaspoon black pepper
Optional: chopped cilantro, red pepper flakes, lime wedges
Instructions
1. Preheat oven to 400°F (200°C). Peel and cube sweet potatoes. Toss with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent.
3. Stir in garlic and ginger, cooking for 1 minute until fragrant.
4. Add roasted sweet potatoes to the pot, then pour in vegetable broth and coconut milk.
5. Bring to a simmer and cook for 10 minutes.
6. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
7. Adjust seasoning with more salt or pepper if needed. Add extra broth to thin if desired.
8. Serve hot with cilantro, red pepper flakes, or a squeeze of lime.
Notes
Use full-fat canned coconut milk for best creaminess.
Soup can be stored in the fridge up to 5 days or frozen for 3 months.
Roasting sweet potatoes enhances their natural sweetness and flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sweet potato soup, coconut soup, vegan soup, gluten-free soup, cozy soup