Easy Sweet Potato Soup Recipe

Nothing is quite as comfortable as a bowl of rich, yummy hot soup on a cold winter evening. This recipe for Easy Sweet Potato Soup features coconut milk for a sweet, rich, nutty taste.

You'll love this delicious, vegan soup that's packed full of nutrients, including vitamin A, vitamin C, calcium, and a whopping 676mg of potassium! And total prep and cooking time is only 40 minutes!

• 1 teaspoon canola oil
• 1 small red onion sliced
• 3 garlic cloves minced
• 2 cups sweet potato cubed (around 1.5 medium-sized sweet potatoes)
• 1/2 teaspoon salt
• 1 teaspoon thyme
• 1 cup water, plus more to thin out the soup if necessary
• 1/2 can full-fat coconut milk
• Try 3 or 4 from these optional seasonings: 1/2 tsp pepper, 1 tsp curry powder, a pinch of hot chili powder, ¼ tsp paprika, 1 tsp ground cumin, ¼ tsp ginger powder, ¼ tsp ground cardamom, ¼ tsp nutmeg, ¼ tsp turmeric, or 1 tsp garam masala.
• Optional: Top with bacon, parmesan cheese, coconut flakes, and/or rosemary or cilantro.

1. Cook red onion and garlic in a large pot with canola oil until translucent.
2. Add the cubed sweet potato, thyme and salt. Mix well, and roast for 3-4 minutes on high heat.
3. Add enough water to cover the sweet potatoes, and put a lid on top. Bring to a boil and then let simmer for 10-15 minutes until the sweet potatoes are soft.
4. Add the coconut milk, then blend with a hand blender or allow it to cool for a bit and blend in a regular blender. Blend until it's completely creamy. You can add more water to thin out the consistency if you'd like, and add more salt to taste. Reheat in a pot, if needed.
5. Stir in a couple of the seasonings to taste, or all of them if you're daring! Then garnish with some or all of the optional toppings.
6. And that's it, your Sweet Potato Soup is ready to serve! Makes 2 servings.