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Creamy Sweet Potato & Coconut Soup

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2

Ingredients
  

  • 3 large sweet potatoes peeled and chopped
  • 1 can 400 ml coconut milk
  • 2 medium onions chopped
  • 1 piece fresh ginger peeled and chopped
  • 1 clove garlic peeled and chopped
  • 1 tbsp olive oil
  • 1 tsp ground turmeric
  • 1 tbsp vegetable broth powder
  • Hot water enough to cover potatoes
  • Fresh cilantro washed and chopped (for garnish)
  • Optional protein: 1 can chickpeas or pan-fried tofu

Instructions
 

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions and fry for 3 to 4 minutes until softened.
  2. Add ginger and garlic: Stir in the chopped ginger and cook for 2 to 3 minutes. Add the garlic and cook for another 2 minutes until fragrant.
  3. Toast the spice: Add 1 tsp of turmeric, stirring constantly for about a minute to release its flavor.
  4. Simmer the sweet potatoes: Add the chopped sweet potatoes to the pot. Pour in just enough hot water to cover the sweet potatoes (start light to keep the soup creamy; you can thin it out later). Stir in 1 tbsp of vegetable broth powder. Bring to a gentle boil on medium heat for about 15 minutes, or until the sweet potatoes are fork-tender.
  5. Blend: Turn off the heat and pour in the coconut milk. Use an immersion blender to puree the soup until completely smooth and creamy. Adjust with a splash of extra hot water if a thinner consistency is preferred.
  6. Garnish & Serve: Stir in optional chickpeas or fried tofu if desired. Ladle into bowls, top with fresh cilantro, and serve warm.