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Sweet potato coconut soup in a bowl topped with chickpeas and fresh parsley.

Sweet Potato and Coconut Soup

This healthy sweet potato coconut soup is ultra creamy, flavourful and perfect for the whole family to enjoy! The ultimate warm and cozy soup for those cooler days! Easy to make and ready to serve in about 30 minutes. {gluten-free, vegan & paleo}
5 from 1 vote
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Course: Appetizer, Main Course, Soup
Cuisine: American
Diet: Gluten Free, Vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 172kcal
Author: Elysia

Ingredients

  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 large celery stalks diced
  • 2 garlic cloves minced
  • 3 medium sweet potatoes peeled and diced (about 6 cups diced)
  • ½ tsp dried thyme leaves
  • 1 tsp salt
  • 4-5 cups no salt-added vegetable broth (or more if you prefer a thinner soup)
  • 1 cup coconut milk
  • Salt and freshly cracked black pepper to taste
  • Fresh parsley to garnish optional

Instructions

  • In a large pot, over medium heat, heat olive oil and add chopped onion, and celery. Cook for four minutes or until softened and fragrant, stirring occasionally. Next, add garlic cloves and saute for 30 seconds.
  • Stir in diced sweet potatoes, dried thyme leaves, and salt. Pour in 4 cups of broth, partially cover and simmer for 20 minutes or until sweet potatoes are easily pierced with a fork.
  • Using a hand-held immersion blender or regular blender, puree soup until smooth. Pour soup back into pot (if using blender) and add coconut milk. Stir to combine. If you would like your soup to be a thinner consistency, add more broth until desired consistency is reached. Season with salt and pepper, to taste. Distribute soup into bowls and sprinkle with chopped parsley or other suggested toppings, if desired.

Notes

  • Cut up the sweet potato in advance or use frozen sweet potato cubes for super easy meal prep. That way, when meal time rolls around, you just have to toss the diced squash in with the rest of the ingredients, and cook in the broth! If you use frozen cubes, you’ll need the equivalent of about 6 cups diced sweet potato.
  • Be sure to cut up the sweet potato in pieces that are uniform in size so that they finish cooking at the same time.
  • Use full fat coconut milk for an ultra creamy sweet potato soup. Be sure to give the can a good shake before opening as it tends to separate.
  • Use an immersion blender to easily blend the soup right in the pot. This kitchen tool is so handy! Just be sure to blitz the soup slowly at first to avoid the hot soup splattering everywhere.
  • If you don’t own an immersion blender, you can purée the soup in a regular blender. I recommend blending the soup in batches so the hot soup doesn’t explode out of the blender. You don't want to burn yourself...or get it all over the kitchen!

Nutrition

Calories: 172kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Sodium: 423mg | Potassium: 356mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9986IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 2mg
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