Vegan Sweet Potato and Vegetable soup with Coconut Milk

My mom makes an amazing sweet potato soup and this recipe is inspired by hers! I have to admit I don’t eat sweet potato that often, I prefer the normal ‘less healthier’ version- but in soups, stews and curries I love the rich and sweet flavor.

IMG_0186.jpg

This is another quick and easy recipe for a healthy dinner or lunch that does not require a lot of time or ingredients. To balance the sweetness of the potatoes I love adding curry powders and massala spices as well as a good amount of (cayenne) pepper. this gives the soup an extra kick! Service it with some naan bread to dip in the soup and you got yourself another tasty meal.

Recipe

Ingredients

  • 1 large onion
  • 2 garlic gloves
  • 400g sweet potatoes
  • 2 carrots
  • 1 red paprika
  • 0.8L vegetable stock
  • 400ml coconut milk
  • 1 teaspoon curry powder
  • 1 teaspoon garam massala
  • black pepper to taste
  • cayenne pepper to taste
  • handful parsley
  • naan bread for serving

 

Method

  • prepare the vegetables, peel and cut them into pieces. Heat some olive oil in a large soup pan and add the onion and the garlic.
  • Once soft, add the potatoes, carrots and paprika and cook for a few minutes. Then add the vegetable stock and cook for 20 minutes.
  • Add the fresh parsley and blend the ingredients with a stick blender into a smooth soup.
  • Add the coconut milk and season with kerrie powder, massala, black pepper and cayenne pepper. Serve with some naan bread.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s