Spicy Sweet Potato Coconut Soup: Vegan Comfort in a Bowl

Sweet Potato Soup Recipe 🍠🥣

Overview:

Indulge in the comforting warmth and delightful flavors of this Vegan Sweet Potato Soup! Bursting with the goodness of sweet potatoes, ginger, and aromatic spices, this quick and easy recipe is perfect for chilly evenings or any time you crave a cozy bowl of soup. Ready in just 30 minutes, it’s a wholesome dish that’s both satisfying and nutritious.

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories per Serving: 464.1
• Rating: ⭐⭐⭐⭐⭐ (5 out of 5 stars)

Ingredients:

• 2 sweet potatoes
• 2-inch piece of ginger
• 1-2 red chilies (adjust to taste)
• 1-2 teaspoons cumin seeds
• 2 stalks lemongrass
• 2 cups coconut milk
• 2 tablespoons brown sugar
• 2 tablespoons fresh coriander
• 4 cups vegetable stock
• Salt to taste
• 2 tablespoons cooking oil

Instructions:

1. Prepare Sweet Potatoes:

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   • Peel the sweet potatoes and chop them into chunks.
   • Place the sweet potato chunks in a pot of boiling water and cook until tender, about 10-15 minutes.
   • Once cooked, drain the sweet potatoes and set them aside.

2. Prepare Aromatic Base:

   • In a saucepan, heat the cooking oil over medium heat.
   • Add the grated ginger, cumin seeds, chopped red chilies, and bruised lemongrass stalks to the pan.
   • Sauté the spices for about 3 minutes until fragrant, allowing their flavors to infuse into the oil.

3. Blend Sweet Potato Mixture:

   • Transfer the cooked sweet potatoes to a food processor or blender.
   • Add the sautéed spice mixture to the sweet potatoes.
   • Blend the ingredients until smooth, adding a little vegetable stock as needed to facilitate blending.

4. Simmer Soup:

   • Pour the blended sweet potato mixture back into the saucepan.
   • Place the saucepan over medium heat.
   • Add the remaining vegetable stock, coconut milk, and brown sugar to the saucepan.
   • Stir well to combine all the ingredients.
   • Allow the soup to simmer gently until heated through, ensuring not to boil it excessively.

5. Final Touch:

   • Once the soup is hot and simmering, season it with salt to taste.
   • Stir in the freshly chopped coriander leaves, reserving a few for garnish if desired.
   • Remove the lemongrass stalks before serving.

6. Serve and Enjoy:

   • Ladle the hot Sweet Potato Soup into bowls.
   • Garnish each serving with a sprinkle of fresh coriander leaves, if desired.
   • Serve the soup hot alongside crusty bread or your favorite side dish.

Tips:

• For extra creaminess, you can substitute part of the vegetable stock with more coconut milk.
• Adjust the level of spiciness by varying the amount of red chilies used.
• If lemongrass stalks are unavailable, you can substitute with 1-2 teaspoons of lemongrass paste or omit it altogether.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stovetop or in the microwave before serving.

Nutritional Information (Per Serving):

• Calories: 464.1
• Total Fat: 26.8g
  • Saturated Fat: 21.8g
• Cholesterol: 0mg
• Sodium: 144.6mg
• Total Carbohydrates: 54.7g
  • Dietary Fiber: 7.3g
  • Sugar: 13.5g
• Protein: 6.4g

Final Thoughts:

This Sweet Potato Soup recipe is a delightful blend of comforting flavors and wholesome ingredients, making it a perfect choice for a quick and nourishing meal. Whether you’re a vegan enthusiast, a busy home cook, or simply craving a bowl of hearty soup, this recipe is sure to satisfy your palate and warm your soul. Enjoy the simplicity and deliciousness of homemade soup with this easy-to-follow recipe!