Creamy Sweet Potato Soup from "Be More Vegan" by Niki Webster
This Creamy Sweet Potato Soup from “Be More Vegan” by Niki Webster is lightly fragranced with some Indian spices. This is a really easy recipe to make.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp olive oil
- 1 onion
- 2 cloves of garlic
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 3 small sweet potatoes peeled and chopped into small cubes
- 500 ml vegetable stock
- 1 can coconut milk
- 1 Tbsp tomato purée
- Twist of black pepper
- 1 ⁄2 tsp salt
TOPPINGS:
- Toasted seeds or nuts
- A swirl of plant-based yoghurt
- Pinch of chilli flakes if you like some spice!
Instructions
- Chop the onion into small dice, and chop the garlic up finely.
- Add the onion to a large pan with the olive oil and sauté for 7-8 minutes on a low heat. Add in the spices, garlic and fry for a further few minutes.
- Next add the sweet potato, veg stock, coconut milk, tomato purée to the pan and simmer for 15 minutes covered – until the sweet potato is soft. Season with salt and pepper.
- Turn off the heat and then blitz using a hand blender, until smooth and creamy.
- Add more water if you’d like it thinner.
Nutrition
Calories: 465kcalCarbohydrates: 46gProtein: 6gFat: 31gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 612mgPotassium: 927mgFiber: 8gSugar: 13gVitamin A: 24341IUVitamin C: 10mgCalcium: 86mgIron: 4mg