Vegan Spicy Sweet Potato, Coconut & Ginger Soup
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 onions, chopped
- olive oil
- 2 tablespoons garlic, minced
- 1 tablespoon ginger
- 1 small red chili pepper, chopped
- 1 tablespoon turmeric
- 3 sweet potatoes, peeled and cubed
- 2 -3 cups vegetable broth
- 1 (15 ounce) can coconut milk
- 1⁄2 cup fresh coriander, chopped
- 3 tablespoons pumpkin seeds
directions
- In a large saucepan, saute onion in olive oil 3-5 minutes until soft.
- Add garlic, ginger and red chili to the pan (reserve a small amount of pepper for garnish if desired). Stir & cook 2-3 minutes.
- Add sweet potatoes to the pan and cook 3-5 minutes.
- Add vegetable stock and coconut milk.
- Season with salt and pepper, to taste.
- Bring to a boil. Stir and allow to cook over medium-high heat for 3-5 minutes, then cover & simmer on low for 20 minutes.
- Add coriander (reserve a small amount for garnish if desired), then remove from heat and let cool slightly.
- Transfer to a blender (I use my Vitamix at this step) - and blend until smooth.
- Serve garnished with diced chili pepper, chopped coriander and pumpkin seeds.
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RECIPE SUBMITTED BY
WJKing
Lancaster, Pennsylvania
Hello, and welcome to my recipe collection online! My full-time career is that of Realtor...I was born & raised in the Mennonite faith all of my life. My husband was raised in the Amish faith. Together we have a very rich food heritage from both of our parents- much of which has been passed down through the generations - and I'm happy to share some of these recipes here with you! (including canning & freezing recipes) Hope you enjoy them!