Well-seasoned and creamy, this plant-based soup is so tasty that teatime guests might not notice that it’s vegan.
Sweet Potato Soup
Serves: 8 cups
Ingredients
- 1 (15-ounce) can full-fat unsweetened coconut milk*, divided
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 1⁄2 teaspoons minced garlic
- 1 teaspoon ginger paste
- 5 cups 1⁄2-inch cubed peeled sweet potatoes
- 3 cups vegetable broth
- 2 sprigs fresh thyme
- 3⁄4 teaspoon fine sea salt
- 1⁄4 teaspoon ground black pepper
- 1 tablespoon fresh lime juice
- Garnish: chopped sweet chili–seasoned pistachios**
Instructions
- Reserve and refrigerate 1⁄4 cup coconut milk.
- In a large pot with a lid, heat olive oil over medium-high heat. Add onion; cook, stirring occasionally, until tender, approximately 5 minutes. Add garlic and ginger paste; cook until fragrant, approximately
- minute. Add sweet potatoes, broth, thyme, salt, and pepper; bring to a boil. Cover and reduce heat to medium; cook until sweet potatoes are very tender, approximately 15 minutes. Remove from heat. Remove and discard thyme. Stir in remaining coconut milk and lime juice.
- Working in batches, transfer soup to the container of a blender, secure lid, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters; blend until creamy. Serve immediately, or transfer to an air-tight container, refrigerate for up to 5 days, and rewarm over low heat.
- Just before serving, drizzle reserved 1⁄4 cup coconut milk on individual soup portions. Garnish with chopped pistachios, if desired.
Notes
*We used Goya.
**We used Good & Gather, available from Target.
**We used Good & Gather, available from Target.
