Name: Sweet Potato and Coconut Milk Soup
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: International
Ingredients: ¼ tsp black pepper; ½ tsp salt; 1 can (14 oz) full-fat coconut milk; 1 medium yellow onion, diced; 1 tbsp fresh ginger, grated; 1 tsp curry powder; 2 cloves garlic, minced; 2 lbs sweet potatoes, peeled and diced; 2 tbsp fresh cilantro, chopped; 3 cups low-sodium vegetable broth; Optional garnish: extra cilantro, lime wedges

Savor Sweet Potato and Coconut Milk Soup, a creamy, comforting dish with sweet potatoes, rich coconut milk, and warm spices. Perfect for healthy weeknight dinners, this vegan soup delivers vibrant flavors and nourishment with ease.

Why You’ll Love This Recipe

Sweet Potato and Coconut Milk Soup is a velvety, soul-warming dish that blends naturally sweet potatoes with creamy coconut milk and aromatic spices, creating a perfect option for healthy weeknight dinners or cozy evenings. Ready in under an hour, this budget-friendly, vegan recipe is simple to make, requiring minimal prep and one pot for easy cleanup. Its versatility allows for spice and veggie tweaks, making it a crowd-pleaser for all dietary needs. Packed with vitamins, fiber, and plant-based goodness, this soup pairs beautifully with crusty bread or a side salad, offering a nutritious, flavorful meal that’s as delightful as it is effortless.

Recipe Tips and Tricks

Roast Sweet Potatoes: Roast for deeper flavor and caramelization before blending.
Use Full-Fat Coconut Milk: Ensures rich creaminess; light coconut milk works but is thinner.
Blend Smoothly: Use an immersion blender for ease; blend in batches if using a standard blender.
Adjust Spices: Taste and add more curry powder or ginger for bolder flavor.
Garnish Fresh: Add cilantro and lime just before serving for a vibrant finish.
Thin if Needed: Add broth or water to reach desired consistency after blending.

Yield: 6 Servings

Sweet Potato and Coconut Milk Soup

Sweet Potato and Coconut Milk Soup, a creamy, vegan dish perfect for healthy, comforting dinners.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

¼ tsp black pepper
½ tsp salt
1 can (14 oz) full-fat coconut milk
1 medium yellow onion, diced
1 tbsp fresh ginger, grated
1 tsp curry powder
2 cloves garlic, minced
2 lbs sweet potatoes, peeled and diced
2 tbsp fresh cilantro, chopped
3 cups low-sodium vegetable broth
Optional garnish: extra cilantro, lime wedges

Instructions

Prep Sweet Potatoes: Peel and dice sweet potatoes into even cubes for quick, uniform cooking.

Chop Aromatics: Dice onion, mince garlic, and grate ginger to build a flavorful base.

Sauté Base: Heat a large pot over medium; sauté onion, garlic, and ginger for 3-4 minutes until fragrant.

Add Sweet Potatoes: Stir in diced sweet potatoes and curry powder; cook for 2 minutes to coat.

Pour Broth: Add vegetable broth, bring to a boil, then reduce to a simmer.

Cook Until Tender: Simmer for 15-20 minutes until sweet potatoes are fork-tender.

Add Coconut Milk: Stir in coconut milk, reserving a splash for garnish if desired.

Blend Soup: Use an immersion blender to puree until smooth; blend in batches if needed.

Season to Taste: Add salt and pepper, adjusting flavors to your preference.

Serve with Flair: Ladle into bowls, garnish with cilantro and lime wedges, and enjoy this creamy soup!

Notes

Roast sweet potatoes at 400°F for 20 minutes before adding for enhanced sweetness.
Use an immersion blender for easiest blending and cleanup.
Leftovers thicken in the fridge; add broth when reheating to adjust consistency.
Serve with naan, rice, or a green salad for a complete meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 288Total Fat 14gSaturated Fat 13gUnsaturated Fat 1gSodium 334mgCarbohydrates 39gFiber 6gSugar 12gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Sweet Potatoes: Provide natural sweetness and creaminess; orange or white varieties work.
Coconut Milk: Full-fat canned coconut milk adds richness; light version reduces calories.
Onion: Yellow onion builds a savory base; shallots offer a milder flavor.
Garlic: Freshly minced garlic enhances aroma; garlic powder is a quick substitute.
Ginger: Freshly grated ginger adds zesty warmth; ground ginger works in a pinch.
Vegetable Broth: Low-sodium broth controls saltiness; chicken broth for non-vegans.
Curry Powder: Adds warm, earthy spice; adjust for heat preference.
Cilantro: Fresh cilantro offers a bright garnish; parsley or green onions can substitute.

Variations and Substitutions

Veggie Add-Ins: Include carrots, spinach, or kale for extra nutrition and texture.
Spice Swap: Replace curry powder with turmeric, cumin, or Thai red curry paste.
Protein Boost: Add chickpeas, lentils, or shredded chicken for a heartier soup.
Gluten-Free: Naturally gluten-free; ensure broth is gluten-free certified.
Low-Fat: Use light coconut milk or half-and-half for a lighter version.
Spicy Kick: Add red pepper flakes or cayenne for a fiery twist.
Herb Variations: Swap cilantro for basil, mint, or thyme for different flavor profiles.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat gently on the stovetop.
Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
Reheating: Warm with a splash of broth or coconut milk to restore creaminess.
Meal Prep: Portion into containers for easy lunches or dinners throughout the week.