Description
A creamy, vegan spiced sweet potato soup featuring roasted sweet potatoes, white beans, and coconut milk, elevated with a zesty burst of fresh lime juice. This nourishing and flavorful tropical-inspired soup combines warm spices with velvety texture, perfect for a comforting meal.
Ingredients
Main Ingredients
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp curry powder
- 1 tsp ground cumin
- 2 medium sweet potatoes, diced
- 1 can (15 oz) white beans, drained
- 1 can (13.5 oz) coconut milk
- 3 cups vegetable broth
- Juice of 1 lime
- Salt & pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking for 2 to 3 minutes until the onion is translucent and fragrant.
- Add Spices: Stir in the curry powder and ground cumin, cooking for an additional 30 seconds to toast the spices and deepen their flavor.
- Simmer Soup Base: Add the diced sweet potatoes, drained white beans, and vegetable broth to the pot. Bring the mixture to a simmer and cook for 20 minutes, or until the sweet potatoes are tender.
- Add Coconut Milk & Blend: Pour in the coconut milk and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Add Lime Juice & Season: Stir in the fresh lime juice and season the soup with salt and pepper to taste. Serve hot, garnished with optional cilantro or chili flakes.
Notes
- Garnish with fresh cilantro or sprinkle with chili flakes for extra flavor and heat.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker soup, reduce the amount of vegetable broth or allow soup to simmer longer before blending.
- To make it spicier, add a pinch of cayenne pepper or diced fresh chili when sautéing the aromatics.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: Fusion
