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Creamy Sweet Potato Coconut Milk Soup | occasionallyeggs.com
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Creamy Sweet Potato Coconut Milk Soup

Creamy vegan sweet potato soup with coconut milk, tomatoes, and red lentils plus piles of spices for a warming and easy cold weather meal. This is a soup I make on rotation during the cooler months and try to keep a jar or two in the freezer just in case.
Course Soup
Cuisine Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 388kcal

Ingredients

  • 1 tablespoon coconut oil
  • 1 small yellow onion chopped
  • 2 medium sweet potatoes 600 grams, chopped into 3cm chunks*
  • 3 cloves garlic minced
  • 1 thumb ginger minced
  • 1 teaspoon sea salt
  • ½ teaspoon turmeric
  • ½ teaspoon coriander
  • ½ teaspoon pepper
  • Cayenne pepper to taste
  • 1 tablespoon apple cider vinegar
  • 400 gram can tomatoes**
  • 400 ml full-fat coconut milk
  • 500 ml water or vegetable stock
  • 200 grams red lentils***

Optional toppings:

  • Pomegranate arils
  • Pumpkin seeds
  • Hemp hearts
  • Radish very thinly sliced

Instructions

  • Heat a large pot over medium heat with the coconut oil.
    1 tablespoon coconut oil
  • Add the onion and cook for two minutes, until it starts to soften and brown slightly.
    1 small yellow onion
  • Add the sweet potato and cook for another 5 minutes or until slightly softened.
    2 medium sweet potatoes
  • Stir in the garlic and spices, cook for an additional minute, then pour in the apple cider vinegar, stir, and add the tomatoes, coconut milk, and water (or vegetable stock).
    3 cloves garlic, 1 thumb ginger, 1 teaspoon sea salt, 1/2 teaspoon turmeric, 1/2 teaspoon coriander, 1/2 teaspoon pepper, Cayenne pepper to taste, 1 tablespoon apple cider vinegar, 400 gram can tomatoes**, 400 ml full-fat coconut milk, 500 ml water or vegetable stock
  • Increase the heat to high and bring the soup to a rolling boil.
  • Add the lentils and reduce the heat to medium-low and cook for 15-20 minutes, until the lentils and sweet potato are soft.
    200 grams red lentils***
  • Blend with a stick blender until very smooth.
  • Taste and season as needed, then top with your desired toppings and serve hot.
    Pomegranate arils, Pumpkin seeds, Radish, Hemp hearts
  • Leftovers keep well in the fridge for up to three days and freeze well.

Notes

* The sweet potato can be replaced with an equal amount of carrots or pumpkin, or a combination.
** If your canned tomatoes are slightly more or less, that's fine. Just use a standard can of tomatoes.
*** Soak the lentils beforehand if you can - it makes them easier to digest. Rinse them well at minimum.

Nutrition

Serving: 1bowl | Calories: 388kcal | Carbohydrates: 38g | Protein: 10g | Fat: 25g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1269mg | Potassium: 967mg | Fiber: 8g | Sugar: 10g | Vitamin A: 9709IU | Vitamin C: 16mg | Calcium: 92mg | Iron: 7mg