Description
A creamy vegan soup featuring roasted sweet potatoes, white beans, and coconut milk, enhanced with fragrant spices and a bright burst of lime for a warm, tropical flavor. This nourishing and comforting soup is perfect for a cozy meal.
Ingredients
Main Ingredients
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp curry powder
- 1 tsp ground cumin
- 2 medium sweet potatoes, diced
- 1 can (15 oz) white beans, drained
- 1 can (13.5 oz) coconut milk
- 3 cups vegetable broth
- Juice of 1 lime
- Salt & pepper, to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking and stirring frequently for 2–3 minutes until softened and fragrant.
- Add Spices: Sprinkle in the curry powder and ground cumin, stirring constantly for about 30 seconds to toast the spices and release their flavors.
- Simmer Vegetables and Beans: Add the diced sweet potatoes, drained white beans, and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to a simmer and cook uncovered for 20 minutes or until the sweet potatoes are tender.
- Add Coconut Milk and Blend: Stir in the coconut milk, then carefully blend the soup using an immersion blender until completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Finish with Lime Juice: Stir in the fresh lime juice to brighten the flavors just before serving. Season with salt and pepper to taste.
Notes
- Garnish with fresh cilantro or a sprinkle of chili flakes for added flavor and color.
- Use vegetable broth for a fully vegan soup; chicken broth can be substituted if not vegan.
- For a chunkier texture, blend only half the soup and mix back in.
- This soup keeps well refrigerated for up to 3 days and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: Fusion
