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Ginger Sweet Potato Coconut Milk Soup (Vegan)

Creamy, scoopy, and lush Ginger and Sweet Potato soup with luxe coconut milk. Yes, please. Made with silky diced sweet potatoes, garlic, onions, carrots, and spicy ginger. Tender, creamy and delicious vegan sweet potato soup.
This vegan Ginger Sweet Potato and Coconut milk soup is exactly the kind of lush, flavorful, and delicious dinner I want. It's a thick, but not too thick, creamy, velvety vegan soup full of tender almost buttery sweet potatoes with just the right amount of heat throughout. 
Course Dinner, Soup
Cuisine American
Keyword vegan
Prep Time 5 minutes
Cook Time 35 minutes
Author Simone - Munchyesta.com

Ingredients

  • 1 tbsp Coconut Oil
  • 1 Yellow Onion Diced
  • pounds (700g) Sweet Potatoes Diced
  • 2 large Carrots Cut into slices
  • ½ cup Tomatoes Chopped
  • ½ tsp Dried Chili Flakes
  • ½ tsp Ground Cumin
  • ½ tsp Ground Coriander
  • 1 tsp Ground Turmeric Powder
  • 1 tbsp Paprika
  • Pinch of Pepper
  • 2 -inch Fresh Ginger Finely chopped or grated
  • 3 cloves Garlic Minced
  • 4 cups Vegetable Stock
  • 1 cup Coconut Milk

Instructions

  • Heat a large pot over medium heat. Add coconut oil and diced onions. Stir together to combine and let them cook for 1-2 minutes. 
  • Next, add carrots, sweet potatoes, tomatoes, minced garlic, and all the spices and combine. Allow yo cook for 1-2 minutes while stirring occasionally.
  • Pour in the vegetable stock and coconut milk and bring to a boil. Turn the heat down to a simmer and leave the soup to cook for 30- minutes, or until the potatoes are tender.
  • Use a handheld blender (be careful not to get hot soup on yourself) and blend half of the carrots and potatoes to make the soup creamy. If you don’t have a handheld blender, you can simply pour half of the vegetables into a blender or food processor along with a cup of soup. Blend until the soup is creamy and pour the blended soup back into the pot. Mix everything.
    If you want the soup to be more smooth you can keep blending vegetables until you reach the consistency you prefer. I like my soup with more chunks so I only blend half.
  • Serve the soup hot with a drizzle of sweet and sour chili on top and top with a garnish of fresh basil or cilantro.
    Enjoy.

Cooking vegan ginger coconut milk soup in a crockpot 

  • Add all the ingredients into a crockpot and let it cook for 4-5 hours. Use a handheld blender to blend half of the soup to make it extra creamy. That's it. Simple, quick and so easy. Serve with a garnish of sweet and sour chili sauce and a sprinkle of basil or cilantro.
    Enjoy.

Cooking in an Instant pot

  • Just add all the ingredients to the instant pot and cook at high for 6 minutes with the quick release on. Use a handheld blender to blend half of the vegetables to make them super extra thick and creamy. Serve with a garnish of fresh basil and a side of bread and enjoy.