Sweet Potato Coconut Soup

Gluten Free
Dairy Free
Health score
39%
Sweet Potato Coconut Soup
45 min.
6
280kcal

Suggestions


Indulge in the warm, comforting flavors of our Sweet Potato Coconut Soup, a delightful dish that is both gluten-free and dairy-free. Perfect for any occasion, this soup serves as a nourishing starter, a satisfying snack, or a vibrant antipasti option. With a preparation time of just 45 minutes, you can easily whip up this delicious meal for six people, making it ideal for family gatherings or cozy nights in.

This soup is not only a feast for the taste buds but also a wholesome choice, boasting only 280 calories per serving. The star of the dish, orange-fleshed sweet potatoes, brings a natural sweetness and a rich, creamy texture that pairs beautifully with the aromatic coconut milk. Enhanced by the warmth of fresh ginger and the boldness of red curry paste, each spoonful is a delightful journey through layers of flavor.

To elevate the experience, we incorporate protein-packed chickpeas and a sprinkle of fresh cilantro, adding a burst of color and freshness. For those who enjoy a little crunch, optional chopped peanuts provide a delightful contrast to the smooth soup. Whether you're looking to impress guests or simply treat yourself, this Sweet Potato Coconut Soup is sure to become a favorite in your culinary repertoire.

Ingredients

  • cup chickpeas cooked
  • tablespoon coconut oil 
  • 1.8 cups so delicious dairy free culinary coconut milk 
  • 0.5 cup cilantro leaves fresh chopped
  • piece ginger fresh thinly sliced
  •  juice of lime 
  •  onion chopped
  • 0.3 cup peanuts chopped
  • 1.5 tablespoons curry paste red
  • 0.5 tsp sea salt 
  • lbs orange-fleshed sweet potatoes peeled chopped
  • cups vegetable broth 

Equipment

  • frying pan
  • blender

Directions

  1. Sauté onions in oil until tender, about 5 minutes.
  2. Add ginger and curry paste, cook 30s more.
  3. Add coconut milk and veggie broth to deglaze the pan. Bring to a boil, add potatoes and chickpeas. Cover and simmer 10-20min or until potatoes are soft.
  4. Remove from heat and stir in lime juice, cilantro, and salt. Puree in high speed blender or with a submersion blender. Optional: serve with chopped peanuts.

Nutrition Facts

Calories280kcal
Protein12.17%
Fat24.43%
Carbs63.4%

Properties

Glycemic Index
45.4
Glycemic Load
18.26
Inflammation Score
-10
Nutrition Score
20.659999992536%

Flavonoids

Eriodictyol
0.11mg
Hesperetin
0.45mg
Naringenin
0.02mg
Apigenin
0.02mg
Luteolin
0.03mg
Isorhamnetin
0.92mg
Kaempferol
0.13mg
Myricetin
0.05mg
Quercetin
4.47mg

Nutrients percent of daily need

Calories:279.95kcal
14%
Fat:7.79g
11.99%
Saturated Fat:2.76g
17.25%
Carbohydrates:45.5g
15.17%
Net Carbohydrates:37.5g
13.64%
Sugar:11.53g
12.81%
Cholesterol:0mg
0%
Sodium:786.28mg
34.19%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.74g
17.48%
Vitamin A:22662.02IU
453.24%
Manganese:0.87mg
43.28%
Fiber:8g
31.99%
Vitamin B6:0.56mg
28.17%
Folate:105.21µg
26.3%
Copper:0.48mg
23.91%
Potassium:775.84mg
22.17%
Vitamin B3:4.27mg
21.36%
Calcium:172.96mg
17.3%
Magnesium:65.44mg
16.36%
Vitamin B1:0.24mg
16.28%
Vitamin B2:0.26mg
15.46%
Vitamin C:12.53mg
15.19%
Vitamin E:2.28mg
15.18%
Phosphorus:147.64mg
14.76%
Vitamin B5:1.43mg
14.34%
Iron:2.46mg
13.67%
Vitamin B12:0.74µg
12.39%
Zinc:1.21mg
8.08%
Vitamin K:8.07µg
7.68%
Selenium:4.06µg
5.8%
Vitamin D:0.83µg
5.51%