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Bowl of creamy coconut potato soup topped with herbs and spices.

Sweet Potato Coconut Soup

A warm and comforting mix of sweet potatoes and coconut milk, this soup is perfect for chilly evenings and packed with nutrients.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 280
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 medium onion, diced Offers sweetness and depth.
  • 3 cloves garlic, minced Adds aromatic richness.
  • 4 cups sweet potatoes, diced Creamy and naturally sweet.
  • 2 cups vegetable broth or water Provides the base for flavor.
  • 1 15-ounce can coconut milk Essential for creaminess.
Seasoning Ingredients
  • 1 teaspoon chili powder Adds warmth and heat.
  • 1/2 teaspoon smoked paprika Infuses a smoky flavor.
  • 1/2 teaspoon salt Balances the flavors.
  • 1/4 teaspoon pepper Adds a kick.
  • to taste sliced green onions, for garnish Provides a flavor and color contrast.

Method
 

Preparation
  1. In a large pot over medium heat, warm a little water or oil to create a non-stick environment for the onions.
  2. Add the diced onion; cook for 5-7 minutes until they begin to brown. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
Cooking
  1. Add the diced sweet potatoes, broth, coconut milk, chili powder, smoked paprika, salt, and pepper to the pot. Gently stir to combine.
  2. Increase the heat and bring the mixture to a boil. Once bubbling, reduce the heat to low, cover, and let simmer for about 30 minutes or until the sweet potatoes are fork-tender.
Blending and Serving
  1. Using an immersion blender, blend the soup until completely smooth. Alternatively, transfer to a blender in batches.
  2. Drizzle coconut milk on top and garnish with sliced green onions before serving.

Notes

Feel free to customize with other vegetables, add spice with cayenne or hot sauce, or blend less for a chunkier texture.