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Close-up of creamy sweet potato coconut soup topped with pumpkin seeds, toasted coconut flakes, and cilantro in a rustic bowl.

30-Minute Creamy Sweet Potato Coconut Soup (Vegan, One-Pot)

A cozy, one-pot soup that blends sweet potatoes with coconut milk, onion, garlic, and ginger for a silky, dairy-free finish. Simmer in 30 minutes, blend until smooth, then brighten with lime. Top with cilantro, pumpkin seeds, or toasted coconut for a quick, vegan weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Modern Vegan
Calories: 260
Ingredients Method

Ingredients
  

  • 800 g about 4 cups sweet potatoes, peeled and diced
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 1 tbsp olive oil or coconut oil
  • 1 can 400 ml coconut milk (full-fat for creamy texture, or light for lighter taste)
  • 3 cups 720 ml vegetable broth
  • 1 –2 tsp curry powder
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • ¾ –1 tsp fine sea salt to taste
  • ¼ tsp black pepper
  • Juice of 1 lime
  • Fresh cilantro for garnish

Method
 

  1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and ginger. Stir for 3–4 minutes until soft and fragrant.
  2. Add sweet potatoes: Stir in diced sweet potatoes and let them cook for 2–3 minutes, absorbing the flavors.
  3. Simmer: Add vegetable broth, coconut milk, curry powder, cumin, turmeric, salt, and pepper. Stir well. Bring to a boil, then reduce heat and simmer for 12–15 minutes until potatoes are tender.
  4. Blend: Use an immersion blender directly in the pot to puree until smooth and creamy. If you use a regular blender, work in batches carefully.
  5. Season & serve: Stir in lime juice. Adjust seasoning with more salt or pepper if needed. Garnish with cilantro, pumpkin seeds, and toasted coconut flakes.