This comforting Sweet Potato, Coconut and White Bean Soup is so hearty and flavorful.
I love that this vegan soup is loaded with filling, delicious, fiber-rich plants; it’s jam-packed with health benefits and it will keep you full for hours. I always enjoy a sweet potato – coconut combo, and white beans were just a wonderful, protein-rich addition. I also added some great-tasting spices and a splash of lemon juice and the result is so damn tasty!
Wanna get cozy with a healthy bowl of soup?! If you try it, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Vegan, fiber-rich, loaded with nutrients and oh-so-dreamy Sweet Potato, Coconut and White Bean Soup. So tasty even your non-vegan friends are going to love this hearty, luscious soup.
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Servings 5
Ingredients
2Tbspolive oil
1medium red onion,chopped
3garlic cloves,minced
1Tbspgrated ginger
1tspsmoked paprika
1tspground coriander
1tspchili flakes
2medium sweet potatoes,chopped into bite-size pieces
1big carrot,thinly sliced
115 ozcan of chopped tomatoes
2cupswater or vegetable broth
1can of full-fat coconut milk
1tspsea salt
115 ozcan of white beans,drained and rinsed – or 1 ½ cup of cooked white beans
1Tbsplemon juice
TO SERVE:
5slicesof toasted sourdough bread
Chopped parsley
More lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Add onions and sauté for 5 minutes, until translucent.
Add garlic and ginger and cook for 2 more minutes.
Add paprika, coriander and chili flakes and sauté for another minute.
Add sweet potatoes and carrot and stir until the vegetables are well coated in the oil and spices.
Add tomatoes, water (or vegetable broth), coconut milk and sea salt. Bring to a boil and lower the heat. Simmer, for 15 – 20 minutes, until the vegetables are tender.
Transfer 2 - 3 cups of chunky soup to a high-speed blender and blend until smooth and creamy. Pour the creamy mixture back into the pot and stir.
Add white beans and cook for 3 more minutes.
Remove from the heat and add lemon juice. Stir to combine. Taste and adjust seasonings.
Serve with chopped parsley and a nice slice of crusty sourdough.