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–+ servings
Sweet Potato Coconut Soup

Spiced Sweet Potato and Coconut Soup (Vegan + GF)

The Pesky Vegan
This Thai-inspired sweet potato and coconut soup is delicious, creamy, and warming. It makes for a great lunch or light meal that's both gluten-free and dairy-free.
5 from 2 votes
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Gluten-free, Thai-inspired, Vegan
Servings 6
Calories 224 kcal

Ingredients
 

  • 1 tablespoon coconut oil (or other cooking oil)
  • 1 large onion, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 red pepper, roughly chopped
  • 1 yellow pepper, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 2 inch piece of ginger, roughly chopped
  • 1 chilli, sliced
  • 2-3 medium sweet potatoes, peeled and chopped into 1 cm cubes (approx. 800g)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1x 400 ml tin light coconut milk
  • 1 litre vegan stock
  • Salt and pepper to taste
  • Good handful of fresh coriander, chopped (optional)
  • Lime juice, to serve (optional)

Instructions
 

  • Heat the oil in a large saucepan before adding the roughly chopped onion and carrot. You don't need to spend too much time chopping the veg as you're going to blend the soup at the end. Season with salt and pepper and soften on a low/medium heat for 6-8 minutes.
  • Next, add the chopped peppers and cook for 3-4 minutes, followed by the garlic, ginger, and chilli. Stir well and cook for 2 minutes.
  • Once the veg has softened, add the cubed sweet potato, cumin, and smoked paprika. Stir well and cook for 2 minutes, before adding the coconut milk.
  • Once the coconut milk starts to simmer, add the veg stock and stir to combine everything. Reduce the heat, cover with a lid, and simmer for 15 minutes or until the sweet potato cubes have softened.
  • If including fresh coriander, stir in most of this towards the end of the cooking time, saving some to serve.
  • Once the sweet potato cubes are soft, turn off the heat and blitz thoroughly using a hand blender. Adjust the seasoning to taste and serve with fresh coriander and a squeeze of lime juice.

Notes

Veg: Since you're going to blend the soup at the end, don't worry about spending too much time chopping the veg into small pieces.
Thai curry paste: If you have a vegan Thai curry paste (check the ingredients for any fish/crustacean items), then by all means use it in this soup. Try a heaped tablespoon of the paste in place of the garlic, ginger, and chilli in this recipe.
Other aromatics: You could also include typical Thai curry paste ingredients such as lemongrass and galangal if you happen to have these to hand.
Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such. 
Extra heat: If you like your food with a kick, add more fresh chilli or chilli powder.
Larger blender: I find that a hand blender is good enough to achieve a smooth consistency, but you could also transfer the soup to a larger blender. If doing so, you may need to blend in batches.
Storage: Store this soup in the fridge for up to four days or in the freezer for up to six months.
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* The nutrition info below is for one serving of the soup, based on a total of six servings.

Nutrition

Calories: 224kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 6gSodium: 142mgPotassium: 667mgFiber: 6gSugar: 8gVitamin A: 21736IUVitamin C: 79mgCalcium: 58mgIron: 1mg
Nutrition Facts
Spiced Sweet Potato and Coconut Soup (Vegan + GF)
Amount Per Serving
Calories 224 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 6g38%
Sodium 142mg6%
Potassium 667mg19%
Carbohydrates 36g12%
Fiber 6g25%
Sugar 8g9%
Protein 3g6%
Vitamin A 21736IU435%
Vitamin C 79mg96%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword dairy-free soup, sweet potato soup, vegan soup
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