Vegan Sweet Potato Soup
Ingredients
3 large sweet potatoes
1 cup chopped carrots
1/2 of a medium sized onion
3 large garlic cloves
2 cups vegetable stock
1 1/2 cups unsweetened coconut milk
1 tsp paprika
1 tbsp salt
1 tsp fresh cracked pepper
1 tsp red chilli flakes
2 tbsp olive oil
3 large fresh basil leaves for garnish
Method
Peel and chop the sweet potatoes and carrots, then dice the onion and garlic.
In a large pot, heat olive oil over medium heat. Add the garlic, onion, salt, paprika, chili flakes, and pepper. Sauté until fragrant, about 2-3 minutes.
Add the carrots, sweet potatoes, vegetable stock, and coconut milk to the pot. Bring to a boil.
Once the mixture reaches a boil, reduce the heat to low. Cover and simmer for 20-30 minutes, or until the carrots and sweet potatoes are tender and a fork can easily pierce them.
Remove from heat. Using an immersion blender, blend the mixture until smooth. If you don’t have an immersion blender, let the soup cool slightly, then transfer it to a high-speed blender and blend until smooth.
Once blended, serve warm. Top with a drizzle of coconut milk, a pinch of salt and pepper, and fresh chopped basil.
Storage: Store the soup in an airtight container in the refrigerator for up to 4 days. When reheating, only heat the desired portion. You can warm it in the microwave or in a small pot on the stove.
Notes
