Vegan Sweet Potato Soup
Author:A simple Vegan Sweet Potato Soup that hits those cozy vibes just right! Made with just 6 ingredients in under 30 minutes.
Ingredients
- 2 tablespoons olive oil , or a drop of water for oil-free
- 2 medium onions , diced
- 5 medium garlic cloves , minced
- 1 tablespoon ground cumin
- 2 lb (1 kg) sweet potatoes , peeled & diced
- 1 litre (4 cups) stock , I like to use vegan chicken stock
- 1½ teaspoons fine sea salt
- 1 teaspoon black pepper
- 1 cup (240 ml) canned coconut milk
INSTRUCTIONS
- Heat a large soup pan over medium heat. Add the oil then cook the onion until tender and translucent. About 5 minutes.
- Add the garlic and cumin then cook for another 1 minute, stirring frequently.
- Add the sweet potato, stock, salt and pepper. Bring to a simmer, and cook uncovered for about 20 minutes until the sweet potato chunks are soft.
- Blend until smooth in the pot with an immersion blender, or for safety allow to cool for 5 minutes then transfer to a blender, blend carefully then return to the pan.
- Stir in the coconut milk, allow to warm gently then turn off the heat and serve.
NOTES
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
NUTRITION
Serving: 1serving | Calories: 230kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Sodium: 1323mg | Potassium: 595mg | Fiber: 5g | Sugar: 9g | Vitamin A: 21795IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 2mg
