Coconut Carrot & Sweet Potato Soup with White Beans
This recipe for creamy, vegan sweet potato carrot and coconut soup is also perfectly spiced with the addition of fresh ginger. The soup also features white beans for a plant-based protein boost! Ready in 30 minutes from start to finish.
Servings 4
Calories 390kcal
Equipment
- High speed blender or immersion blender
Ingredients
- 1 yellow onion minced
- 4 cloves garlic minced
- 1 inch thumb of ginger minced
- 1 large sweet potato diced
- 2 large carrots diced
- 1 can white beans drained and rinsed. Or 2 cups
- 400 mL full fat coconut milk
- 4 cups low sodium vegetable stock
- 2 tbsp curry powder or to taste
- 1 tsp turmeric
- 1 lime juiced
- 1 ½ tsp salt or to taste
- 1/4 tsp pepper or to taste
Optional toppings
- additional lime juice
- cilantro
Instructions
- Sauté the onion in olive oil over medium heat until translucent, which takes about 3-4 minutes.
- Add the minced garlic and ginger and sauté for another 2-3 minutes.
- Add the diced sweet potato, carrot, white beans, curry powder, salt, pepper and coconut milk. Stir to combine.
- Add the vegetable stock and bring to a low boil. Add the lid and reduce heat to a low-medium simmer. Cook until the sweet potato and carrots are fork tender.
- Add all ingredients to a high speed blender with lime juice and blend until smooth (or use an immersion blender).
- Add all ingredients to a high speed blender with lime juice and blend until smooth (or use an immersion blender).Adjust seasonings based on your taste buds. Feel free to add more salt, lime juice, curry powder, etc. based on your preferences.
- Top with cilantro (optional), serve and enjoy!
Nutrition
Calories: 390kcal | Carbohydrates: 60g | Protein: 12g | Fat: 14g
