Gingered Sweet Potato and Coconut Soup

By Becky Striepe On November 23, 2011 · Leave a Comment · In Vegan Recipes

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vegan sweet potato soup

It got positively freezing here in Atlanta last week, and that calls for soup! We had some beautiful sweet potatoes from Vegetable Husband, so I whipped up a hearty soup to warm us up from the outside in.

Of course, I wanted to use my immersion blender, so this is a blended soup. If you don’t have an immersion blender, you can mash the potatoes up with a potato masher or transfer the soup to a regular blender to purée.

Gingered Sweet Potato and Coconut Soup

Ingredients

1c red onion, diced
2T toasted sesame or walnut oil
2 sweet potatoes, cubed
2c water
2T miso paste
2T minced ginger
2 cloves minced garlic
1 13.5oz can of coconut milk
Cashews, for garnish

Cooking Directions

Saute the onions in the oil until they start to brown, then add the potatoes, water, miso, garlic, and ginger. Bring to a boil, stirring well to dissolve the miso, then cover and simmer until the potatoes are tender (about 20 minutes).
Add the coconut oil, then either transfer the soup to a blender or use your immersion blender to puree.
Simmer for 5 more minutes, and serve topped with a handful of cashews.

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About The Author

Becky Striepe

Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!

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