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–+ servings
Potato Soup With Coconut Milk

Creamy Potato Soup With Coconut Milk for Cozy Nights

Indulge in this delightful Potato Soup With Coconut Milk, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cups Sweet Potatoes Cubed, can substitute with butternut squash
  • 1 can Coconut Milk Light coconut milk can be used
  • 1 medium Red Onion Sliced, can substitute with yellow onion
  • 2 cloves Garlic Minced, can use garlic powder
  • 1 teaspoon Thyme Fresh or dried
  • 1 teaspoon Salt Adjust to taste
  • 1/4 teaspoon Cayenne Pepper Optional
  • 1 tablespoon Lime Juice Optional, can use apple cider vinegar
For the Garnish
  • 1/4 cup Cilantro Chopped, can substitute with parsley
  • 1 cup Crispy Potato Twisters Baked or air-fried

Equipment

  • large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat vegetable oil over medium heat. Add sliced red onion and minced garlic, sauté for about 5 minutes until translucent.
  2. Stir in cubed sweet potatoes, thyme, and salt. Cook for 2-3 minutes.
  3. Pour in enough water to cover sweet potatoes by about an inch, bring to a boil, then simmer for 15-20 minutes.
  4. Add coconut milk, stir, and blend until smooth with an immersion blender.
  5. Check thickness and adjust with water if necessary. Season with cayenne pepper or nutmeg.
  6. Reserve some sweet potato cubes before blending. Mix back into the soup for texture.
  7. Ladle soup into bowls and garnish with cilantro and crispy potato twisters.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days, reheat gently.

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