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Vegan Sweet Potato Soup with Coconut Milk

Vegan sweet potato soup in a white bowl.

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Vegan Sweet Potato Soup with Coconut Milk

Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • ½ medium yellow onion, chopped
  • 3 medium sweet potatoes, peeled and chopped into cubes
  • 1 ripe pear, cored, peeled and chopped into cubes
  • 1 carrot, peeled and chopped into cubes
  • 1½ tsp ginger, peeled and finely chopped
  • 900 ml low-sodium organic vegetable stock
  • 2 cups water
  • 1 cup coconut milk such as So Delicious Unsweetened Coconut Milk
  • salt and pepper to taste


  1. In a large pot, sauté the onions in olive oil over medium heat for 5 to 6 minutes until softened.
  2. Add the vegetable stock and water.
  3. Add the sweet potatoes, pear, carrot and ginger.
  4. Bring to a boil. Reduce heat, cover the pot and simmer for 20 minutes or until sweet potatoes are tender.
  5. Transfer the soup to a food processor or a blender and puree until smooth. Be careful, the soup is very hot! You might want to let it cool before you blend it.
  6. Return the soup to the pot and stir in coconut milk.
  7. Add salt and pepper. Bring to a boil, cover and simmer over low heat for 2 to 3 minutes.

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