Creamy Spinach and Sweet Potato Soup with Coconut Milk - Vegan

The Velvety Coconut Spinach and Sweet Potato Soup brings together the richness of coconut milk, the earthiness of fresh spinach, and the natural sweetness of sweet potatoes in a beautifully blended soup. With its vibrant colors and enticing aroma, this soup is both a treat for the eyes and the taste buds.

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Temps de préparation 15

Temps de cuisson 25

Temps total 40

Type de plat Soup

Cuisine International

Portions servings

Calories 250 kcal

Ingrédients

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 medium sweet potatoes, peeled and cubed

4 cups vegetable broth

1 can (13.5 oz) coconut milk

6 cups fresh spinach

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

Salt and and pepper to taste

Juice of of 1 lime

Instructions

Heat the olive oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the sweet potatoes and stir to coat with the onion mixture.
Pour in the vegetable broth and bring to a boil.
Reduce the heat and simmer until the sweet potatoes are tender, about 15 minutes.
Stir in the coconut milk, spinach, ground cumin, ground coriander, and turmeric.
Simmer until the spinach is wilted and the soup is heated through, about 5 minutes.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Season with salt, pepper, and lime juice to taste before serving.

Nutrition (per 100g)

Keyword coconut milk, comfort food, creamy soup, dairy-free, easy recipe, fall recipes, ginger, gluten-free, healthy soup, hearty soup, homemade soup, nutritious, plant-based, spinach, sweet potato, vegan soup, vegetable broth, winter recipes

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Creamy Spinach and Sweet Potato Soup with Coconut Milk – Vegan