Description
A creamy and vibrant soup combining sweet potatoes and carrots with coconut milk, perfect for cozy dinners or gatherings.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 large carrots, peeled and chopped
- 1 can (13.5 oz) coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the sweet potatoes and carrots with olive oil, salt, and pepper.
- Spread them evenly on a baking sheet and roast for about 25-30 minutes, until tender and caramelized.
- While the vegetables are roasting, heat a large pot over medium heat.
- Sauté the diced onion and minced garlic until translucent.
- Add the roasted sweet potatoes and carrots to the pot.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 10 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in the coconut milk and heat gently before serving.
- Serve hot, garnished with a swirl of coconut milk and fresh cilantro if desired.
Notes
For extra flavor, add spices like cumin or curry powder. It’s also great with toasted pumpkin seeds on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sweet potato, carrot, soup, coconut milk, vegan, comfort food, healthy