This recipe for sweet potato coconut soup is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Vanessa Burnum. For the rich base, she uses pureed sweet potato, garbanzos, and coconut milk.
Special Diet Notes: Sweet Potato Coconut Soup
By ingredients, this recipe for sweet potato coconut soup is dairy-free / non-dairy, egg-free, gluten-free, soy-free, tree nut-free, vegan and vegetarian. It’s all around allergy-friendly! Just be sure to check the vegetable broth you are using for allergens, and for peanut-free, omit the optional peanuts.
- 1 tablespoon coconut oil
- 1 onion, chopped
- 1 2-inch piece fresh ginger, thinly sliced
- 1-1/2 tablespoons red curry paste
- 1-3/4 cups canned coconut milk (full fat)
- 3 cups vegetable broth
- 2 lbs orange-fleshed sweet potatoes, peeled and chopped into chunks
- 1 cup cooked chickpeas
- Juice of one lime
- ½ cup chopped fresh cilantro
- ½ tsp sea salt
- ¼ Cup chopped peanuts (optional)
- Sauté onions in oil until tender, about 5 minutes. Add ginger and curry paste, cook 30s more.
- Add coconut milk and veggie broth to deglaze the pan. Bring to a boil, add potatoes and chickpeas. Cover and simmer 10-20min or until potatoes are soft.
- Remove from heat and stir in lime juice, cilantro, and salt. Puree in high speed blender or with a submersion blender. Optional: serve with chopped peanuts.
1 Comment
The bowl and spoon are beautiful! Makes the colors of the sweet potato coconut soup stand out even more.