Vegan Coconut Sweet Potato Soup

Introduction
Dive into the creamy, comforting world of vegan cuisine with today's special recipe: Vegan Coconut Sweet Potato Soup. This dish marries the rich sweetness of sweet potatoes with the exotic creaminess of coconut milk, enhanced by a hint of spice and the warmth of ginger. It's the perfect snack to uplift your day with a touch of indulgence.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat the coconut oil over medium heat.
- Add the chopped onion, and sauté until translucent.
- Stir in the garlic, ginger, cumin, coriander, and cayenne pepper, cooking until aromatic (about 1 minute).
- Add the cubed sweet potatoes and toss to coat with the spices.
- Pour in the vegetable broth, bring to a boil, then reduce to a simmer.
- Cover and cook until the sweet potatoes are tender (about 20 minutes).
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and season with salt and pepper.
- Heat through, then serve garnished with fresh cilantro.
Enjoy this creamy, tantalizing soup as a cozy snack or a light meal. Its vibrant color and soothing textures make it a delightful choice for any day, promising both nutrition and pleasure in every spoonful.
Nia
Nutritionfacts | Calories: 250, Fat: 15g, Carbohydrates: 27g, Protein: 3g |
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Preparation Time | 45 minutes |
Allergy Information | Contains coconut (tree nuts) |