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Sweet Potato Soup with Spinach & Coconut Milk (Vegan)
A simple, easy, healthy, and delicious sweet potato and spinach coconut milk soup. Gluten-free & vegan.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Appetizers, Soup, Vegan
Cuisine:
Vegan
Diet:
Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Lactose, Vegan, Vegetarian
Servings:
2
servings
Calories:
894
kcal
Author:
Kristen Wood
Ingredients
3
tbs
coconut oil
2
cloves
garlic
minced
2
cups
sweet potato
cubed
1/2
tsp
cayenne
1/2
tsp
nutmeg
1
tsp
turmeric
1/2
tsp
freshly ground pepper
1 1/2
tsp
sea salt
1
tsp
apple cider vinegar
4
cups
water or vegetable broth
2
cups
spinach
fresh
2
cups
coconut milk
1
tbs
coconut sugar
US Customary
-
Metric
Instructions
In a large pot, heat oil over medium heat. Add garlic, sweet potatoes, spices. Cook a few minutes while stirring.
Add vinegar & water and turn heat to high until boiling. Reduce to a high simmer. Cook 30 minutes.
Stir in spinach, coconut milk, & sugar. Cook for 5 minutes more on high heat. Turn off heat, cover, and let sit for a few minutes before serving.
Enjoy!
Notes
Also see:
What to Serve with Potato Soup
.
Nutrition
Serving:
1
g
|
Calories:
894
kcal
|
Carbohydrates:
65
g
|
Protein:
15
g
|
Fat:
70
g
|
Saturated Fat:
60
g
|
Polyunsaturated Fat:
5
g
|
Sodium:
2325
mg
|
Fiber:
12
g
|
Sugar:
21
g