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.


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.



  • 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



  • 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.

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