Sweet Potato Coconut Soup

This Sweet Potato Coconut Soup is the ideal vegan fall meal for cuddling up! You'll feel nourished after eating it because it is creamy and sweet.

Sweet Potato Coconut Soup

I adore fall because there are so many peaceful and comfortable days. A long day calls for leisurely mornings, cuddling up with a cup of tea on the couch, and, of course, warming, soothing soups.

I've been making an effort to slow down more intentionally. However, doing nothing makes me uneasy. I've been consciously attempting to include these things into my life more: unwinding, taking a break, and being a little lazy. You might actually be trying to work a little bit harder, which is the exact reverse of what some people are attempting to accomplish. Try unwinding a little bit, all you type-A workaholics out there. It feels great, I assure you.

This sweet potato soup is the perfect comfort food if you're trying to embrace slowness and relaxation more fully. In addition to keeping this sweet potato soup vegan, we use coconut milk to give it the creamiest, velvetiest texture ever. If you ask me, it's like a bowl-sized hug.

Ingredients for Sweet Potato Coconut Soup

I don't know about you, but when I truly want something warm and comforting, I enjoy a thick, creamy blended soup. The coconut milk gives this soup even more smoothness while the sweet potato gives it heartiness and a natural sweetness. Additionally, we're adding a lot of spices to counteract the natural sweetness of the sweet potatoes, creating a balanced and fulfilling soup (did you catch that? 🙂

By the way, this vegan sweet potato soup just requires 10 ingredients and can be prepared in 45 minutes, making it a good weekday option.

The following ingredients are required to create this sweet potato and coconut soup:

• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups sweet potatoes, diced into 1/2-inch cubes (about 2–3 medium potatoes)
• 2 cups vegetable broth or water
• 1 15-ounce can coconut milk (light or full-fat)
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Sliced green onions, for garnish

How to Make Sweet Potato Coconut Soup

1. Warm up a small amount of water or oil in a big pot over medium heat.
2. Add the onion and sauté it for 5 to 7 minutes, or until it starts to brown. Cook the garlic for a further 1-2 minutes, until aromatic.
3. Add the broth, coconut milk, chili powder, smoked paprika, salt, and pepper along with the sweet potatoes. To blend, stir. Bring to a boil; then, cover, lower the heat, and simmer the potatoes for 30 minutes, or until they are tender to the fork.
4. Blend soup using an immersion blender until it is perfectly smooth. Alternately, pour the soup into a food processor or blender and process until fully smooth.
5. Green onions and coconut milk are used as garnish.

How to Store Sweet Potato Soup

This vegan soup recipe is ideal to prepare a double batch of and keep on hand because it's not only simple to put together but also keeps well in the fridge and is freezer friendly.

This will keep for about 4 days in the refrigerator if you store it in an airtight container. If you want to have it on hand for those days when you just don't feel like cooking, you can also put it in the freezer. When frozen, this sweet potato soup keeps nicely for about three months.

I advise storing the soup in a few different containers if you intend to have it in numerous servings so that you only need to thaw the portion you will be eating. To make the soup easier to take from the container when you're ready to eat, place the soup container in a warm water bath. The frozen soup should then be added to a pot and heated through on medium-low.