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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 medium sweet potatoes peeled and diced
  • 1 can 14 oz full-fat coconut milk
  • 2 cups vegetable broth
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 tbsp olive oil
  • Juice of 1 lime
  • Salt and pepper to taste
  • Optional: fresh cilantro for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat; sauté onion, garlic, and ginger for 3–4 minutes.
  2. Add diced sweet potatoes; cook 2–3 minutes to lightly brown.
  3. Pour in vegetable broth and coconut milk; stir, bring to a gentle simmer.
  4. Simmer 15–20 minutes until sweet potatoes are tender.
  5. Remove from heat; blend until silky smooth with immersion blender or regular blender.
  6. Stir in lime juice; season with salt and pepper.
  7. 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.