Sweet Potato and Coconut Soup with a Hint of Lime Recipe
Sweet Potato and Coconut Soup proves that comfort can flirt with tropical vibes in one luscious bowl.
Roasted sweet potatoes melt into creamy coconut milk, giving your taste buds a luxurious, guilt-free hug.
A squeeze of lime adds zing that whispers, “Yes, I’m fancy but effortless,” perfect for impressing brunch guests.
Aromatic ginger and garlic simmer gently, creating a cozy kitchen scent that screams, “You’re a gourmet goddess.”
Blend it until silky smooth, serve piping hot, and enjoy vegan indulgence that tastes decadent without dairy betrayal.
Sweet Potato and Coconut Soup with a Hint of Lime Recipe
Velvety vegan soup combining naturally sweet potatoes with creamy coconut milk and bright lime for a refreshing twist.
Ingredients
Method
- Heat olive oil in a large pot over medium heat; sauté onion, garlic, and ginger for 3–4 minutes.
- Add diced sweet potatoes; cook 2–3 minutes to lightly brown.
- Pour in vegetable broth and coconut milk; stir, bring to a gentle simmer.
- Simmer 15–20 minutes until sweet potatoes are tender.
- Remove from heat; blend until silky smooth with immersion blender or regular blender.
- Stir in lime juice; season with salt and pepper.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
Vitamins & Minerals (per serving)
- Vitamin A: 180%
- Vitamin C: 25%
- Calcium: 6%
- Iron: 8%
- Potassium: 15%
Notes & Tips
- For extra creaminess, use a high-speed blender instead of immersion blender.
- Add a pinch of cayenne for a subtle kick.
- Lime juice brightens flavors—don’t skip.
- Garnish with roasted pumpkin seeds for texture.
- Simmer gently to preserve vibrant sweet potato color.
