Sweet Potato Coconut Soup

This vegan and gluten-free sweet potato soup gets its creaminess from coconut milk. It is quite substantial and perfect for any time of the year.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 265 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 tablespoon vegetable oil
• ½ teaspoon lemon zest
• 1 (14 ounce) can coconut milk
• 2 tablespoons dark rum
• 2 cups chopped onions
• 2 bay leaves
• 1 teaspoon curry powder
• 1 tablespoon grated fresh ginger root
• 2 tablespoons fresh lime juice, or to taste
• 2 tablespoons chopped fresh cilantro (Optional)
• 1 ¾ cups pineapple juice
• ⅔ cup chopped celery
• 3 (14 ounce) cans vegetable broth
• 4 cups peeled and cubed sweet potatoes
• ¼ cup toasted unsweetened coconut flakes (Optional)

Recipe Instructions

Step 1

Heat oil in a soup pot over medium heat. Add onions and celery and cook until translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.

Step 2

Add ginger, curry power, bay leaves, salt, and nutmeg to the pot with the vegetables. Cook, stirring constantly, for about 1 minute. Add sweet potatoes, stock, rum, and lemon zest and bring to a boil. Reduce heat and simmer until vegetables are tender, 15 to 20 minutes. Remove and discard bay leaves. Pour pineapple juice into the pot and cook until warmed, about 3 minutes.

Step 3

Puree soup using a stick blender until smooth. Reheat gently, if necessary. Stir in lime juice. Garnish individual bowls with coconut flakes and cilantro.