Description
This nourishing Spiced Sweet Potato Soup with coconut milk is a simple, comforting, and healthy meal made with pantry basics. It’s vegan, gluten-free, and a satisfyingly light plant-based option.
Ingredients
Scale
- 1/2 pound sweet potato
- 2 teaspoon olive oil
- 1 can (15 oz) white beans (cannellini or great northern beans)
- 3/4 cup onion, diced
- 2 teaspoon fresh garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon lime juice
- 1/4 teaspoon regular or smoked paprika
- 1/2 teaspoon turmeric
- 1/8 teaspoon black pepper
- 1/2 teaspoon dried thyme (or Italian seasoning)
- 5 cups vegetable broth
- 2/3 cup coconut milk (canned, shaken)
- 2 cups baby spinach, fresh
- Fresh cilantro for garnish
Instructions
- Step: In a Dutch oven over medium heat, sauté onion in oil for 2 minutes.
- Step: Add garlic and sauté for an additional 30 seconds.
- Step: Stir in thyme, turmeric, salt, pepper, and paprika.
- Step: Add sweet potatoes and broth, simmer until tender, about 10 minutes.
- Step: Add beans and coconut milk, then simmer for another 5 minutes before adding baby spinach.
- Step: Drizzle with lime juice and serve garnished with cilantro.
Notes
Store in an airtight container in the refrigerator for 2-3 days or freeze for up to 3 months. For a thicker consistency, use coconut cream instead of milk, or add a small amount of cornstarch slurry and simmer until thickened.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 177 kcal
- Sugar: 6 g
- Sodium: 1517 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: sweet potato soup, vegan soup, gluten-free soup, coconut soup, white bean soup