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Vegan Sweet Potato Soup
A creamy sweet potato and red pepper soup with coconut milk and smoked paprika — vibrant and warming.
Total time
50 min
Prep
15 min
Cook
35 min
Difficulty
easy
Cuisine
Vegan
vegetarianvegangluten-free
Ingredients
800gsweet potato, diced
2red peppers, diced
1large onion, diced
3 clovesgarlic, minced
400mlcoconut milk
600mlvegetable stock
2 tspsmoked paprika
1 tspground cumin
3 tbspolive oil
fresh coriander and chilli oilto serve
Instructions
1
Roast sweet potato and peppers with olive oil at 200C for 25 minutes.
2
Fry onion in remaining oil until soft, add garlic.
3
Add paprika and cumin, cook 1 minute.
4
Add roasted vegetables and stock.
5
Simmer 10 minutes.
6
Blend until very smooth.
7
Add coconut milk and season generously.
8
Serve with fresh coriander and a drizzle of chilli oil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
537
Protein
7.4g
Fat
34.9g
Carbs
54.2g
Fiber
10.5g
Sodium
701mg
Reviews
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★★★★★
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