Creamy Thai Sweet Potato Coconut Soup

This recipe for sweet potato coconut soup is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Vanessa Burnum. For the rich base, she uses pureed sweet potato, garbanzos, and coconut milk.

Special Diet Notes: Sweet Potato Coconut Soup

By ingredients, this recipe for sweet potato coconut soup is dairy-free / non-dairy, egg-free, gluten-free, soy-free, tree nut-free, vegan and vegetarian. It’s all around allergy-friendly! Just be sure to check the vegetable broth you are using for allergens, and for peanut-free, omit the optional peanuts.

Vanessa Burnum

Sweet Potato Coconut Soup

5 from 1 vote

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Servings: 6 servings

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tablespoon coconut oil
• 1 onion chopped
• 1 2- inch piece fresh ginger thinly sliced
• 1-1/2 tablespoons red curry paste
• 1-3/4 cups canned coconut milk full fat
• 3 cups vegetable broth
• 2 lbs orange-fleshed sweet potatoes peeled and chopped into chunks
• 1 cup cooked chickpeas
• Juice of one lime
• ½ cup chopped fresh cilantro
• ½ tsp sea salt
• ¼ Cup chopped peanuts optional

Method

 

1. Sauté onions in oil until tender, about 5 minutes. Add ginger and curry paste, cook 30s more.
2. Add coconut milk and veggie broth to deglaze the pan. Bring to a boil, add potatoes and chickpeas. Cover and simmer 10-20min or until potatoes are soft.
3. Remove from heat and stir in lime juice, cilantro, and salt. Puree in high speed blender or with a submersion blender. Optional: serve with chopped peanuts.

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