This vegan sweet potato makes a wonderful meal that is slightly spicy, super creamy, deliciously rich and light at the same time.Recipe yields about 4 servings (1 cup each).
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Soup
Cuisine: vegan
Keyword: vegan sweet potato soup
Servings: 4
Calories: 284kcal
Author: Katia
Ingredients
1 ½tablespoonolive oil
1onion, diced
2carrots, diced
3 garlic cloves, minced
1teaspoongaram masala
1teaspoonginger
1teaspoonturmeric
1 ½ pound(approx 700 grams)sweet potatoes, peeled and diced
2 ¼ cups(540 ml)low sodium vegetable broth, use more for a thinner soup
½ cup(120 ml)coconut milk
½ to ¾teaspoonfine salt, or to taste
⅛teaspoonground black pepper, or to taste
½lime or lemon juice, or to taste
2-3tablespoonschopped cilantro, to serve
Instructions
Heat the olive oil in a soup pan or Dutch oven over medium high heat. Add diced onion, carrots, and cook stirring often for about 5 minutes.
Stir in garlic, spices, and cook stirring for another minute, or until fragrant.
Add diced potatoes, broth, coconut milk, ½ teaspoon of salt and black pepper. Turn the heat to high and bring to a boil, then reduce the heat to low, cover with a lid, and simmer for about 15-20 minutes, or until the potatoes are tender.
Turn the heat off, let it cool slightly, and blend partially the soup using either an immersion blender or a stand blender. If using a stand blender, for best result and your safety, read the notes in the recipe card!
Once the soup is blended, stir in lime juice, the chopped cilantro, taste and season with more salt/pepper if needed, or more lime juice. You can also add an extra touch of broth/water if you prefer a thinner consistency.
Ladle the soup into bowls and top with extra cilantro, and serve with croutons or crusty bread and lime wedges. Enjoy!
Notes
BE CAREFUL WHILE BLENDING!
Firstly, make sure you know how your blender works. As a rule of thumb, if using a high-speed stand blender like a Vitamix, make sure you follow these simple rules to avoid a mess of hot soup all over yourself and kitchen:
Let the soup cool slightly.
Use a ladle to transfer part of soup to the blender (and always work in batches if you want to blend all the soup). Be careful during this process, it's still hot.
Never fill a blender bowl to a brim, never pass the maximum fill line.
Once you've transferred the soup to the blender, you'll need to remove the cap in the lid to let the hot steam escape. Because hot soups create steam!
Cover the open hole with a folded tea towel to protect yourself.
Finally, blend until smooth and creamy, and carefully return the soup to the pot.
Seasoning: you use a vegetable or chicken broth that tastes quite salty on its own, it’s important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is. Leftovers: it keeps well in the fridge for up to 3-4 days. t’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 1 month.Nutrition facts: the nutrition values are for one portion and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.