Sweet Potato Soup
Vegan sweet potato soup with coconut milk and spices for a velvety smooth, dairy-free broth.
Ingredients
Main Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger finely chopped
- 2 large sweet potatoes peeled and chopped (about 6 cups chopped)
- 1 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 pinch cayenne pepper optional
- 1 15 oz can coconut milk
- 1 32 oz container vegetable broth
Toppings
- Drizzle of coconut milk, hemp hearts, red pepper flakes, fresh parsley, sprinkle of paprika and/or croutons
Instructions
Main Ingredients
- Heat oil in a large pot over medium heat. Add onion, garlic, and fresh ginger to the pot and sauté until fragrant and soft, about 7 minutes. Stir frequently so that onions and garlic don’t burn.1 tablespoon avocado oil or olive oil, 1 medium onion, 2 cloves garlic
- Add chopped sweet potatoes, dried oregano, paprika, sea salt, ground pepper, and cayenne pepper, if using.1 tablespoon fresh ginger, 2 large sweet potatoes, 1 teaspoon dried oregano, 1/4 teaspoon paprika, 1 teaspoon sea salt, 1/2 teaspoon ground pepper
- Add coconut milk and vegetable broth to the pot and bring mixture to a boil. Reduce heat to a simmer and cook for about 20 minutes or until sweet potatoes are tender.1 pinch cayenne pepper, 1 15 oz can coconut milk
- Use an immersion blender to blend soup until smooth. If you don’t have an immersion blender you can use a blender. Just blend in batches, making sure to not fill your blender past the maximum fill line and be extra careful because the soup will be hot!
Toppings
- Serve in a bowl with toppings of choice.
Notes
Vegan sweet potato soup made with coconut milk and spices for a velvety smooth, dairy-free broth.
Cozy, nourishing, and so simple to make in one pot.