Description
Learn how to make a delicious Sweet Potato Soup with Coconut Milk that is creamy, flavorful, and perfect for any occasion. Try this easy recipe today!
Ingredients
- – 5 ml (1 tsp) vegetable oil
- – 1 small red onion, sliced
- – 3 garlic cloves, minced
- – 473 ml (2 cups) sweet potato, cubed (approx. 300g)
- – 5 ml (1 tsp) thyme
- – 2.5 ml (1/2 tsp) salt
- – 237 ml (1 cup) water + more to thin out the soup
- – 237 ml (1 cup) coconut milk
Instructions
- Sauté the sliced red onion and minced garlic in vegetable oil in a large saucepan until they become clear.
- Incorporate the cubed sweet potato, thyme, and salt, stirring thoroughly. Allow them to brown slightly for 3-4 minutes over high heat.
- Pour in enough water to fully submerge the sweet potatoes, cover with a lid, and bring the mixture to a rolling boil. Then, reduce the heat and simmer for 10-15 minutes until the sweet potatoes are tender.
- Stir in the coconut milk. Use an immersion blender to puree the soup, or let it cool slightly and blend it in a countertop blender.
- Blend until the mixture is completely smooth. If you prefer a thinner soup, add more water until you achieve the desired consistency. Taste and adjust the salt as necessary. Rewarm in the saucepan if needed.
- Enjoy the soup! For serving, I garnished it with a few potato twisters and a sprinkle of fresh cilantro for an extra touch of flavor. Delicious!
Notes
- For a richer consistency, opt for full-fat coconut milk instead of the lighter version.
- Enhance with a touch of heat by adding a sprinkle of cayenne pepper or red pepper flakes.
- Top with a drizzle of coconut cream and toasted coconut flakes for extra flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Thai
Nutrition
- Calories: 250
- Fat: 15g
- Protein: 2g
Keywords: sweet potato soup, creamy soup, coconut milk soup, vegan soup, thyme soup
