Officially it’s spring and the smoothies and salad recipes are starting to pop up everywhere, but if you’re following me a bit longer you know I LOVE soups. Life without soups would be so boring to me. I actually drive every Saturday to Germany (which is not that far from where I live), to go to a German soup bar. After that I’m happy as a kid and ready to do my groceries. I also eat there during the summer months. I told you: I love soups. Soups are easy to make, versatile and such a great way to get in tons of healthy food in one bowl. A bit like a smoothie, but then warm and savory. Does that make sense?
This soup was inspired by a soup I had in that soup bar the other week. I don’t know their exact recipe, but it inspired me to experiment with sweet potato and coconut. After two variations, I came up with what this amazing sweet potato coconut soup. The best! You could use coconut milk instead of the coconut flakes, but I personally find that easily too heavy. But I bet this soup would be amazing with coconut milk too!
Ok, the following is totally random after all this talking about soup, but I finally made my online food photography coaching more visible over here. I have been coaching (so far mostly food bloggers) for a little while now and after typing the same email with general information over and over again, I thought it would be easier to refer to a page. Soon I will also share food photography articles, so keep an eye on The Green Creator. I’m so stoked about this!
All right that’s all for now. An advice for this weekend: make this soup and show yourself some love. It’s so worth it. Let me know in the comments below or on Instagram or Facebook what you think of this creamy sweet potato coconut soup.
- 2 (medium) carrots, diced
- 2 (medium) sweet potatoes, peeled and diced
- 3 quarts (2.8 liters) vegan broth (low in salt)
- 1 tablespoon fresh ginger, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons red curry paste
- 2 teaspoons dried turmeric
- 1 red or green pepper, thinly sliced
- 2 teaspoons oregano or basil (fresh or dried)
- juice of 1 lime
- 2 tablespoons almond butter
- 1 large (or 2 small) onions, thinly sliced
- 1 tablespoon (roasted) pine nuts, for garnish
- 4 tablespoons coconut flakes (add more to taste), use some for garnish if you wish OR coconut milk (canned) about 8 oz (250 ml)
- 1 tablespoon soy sauce, tamari or coconut aminos
- 1 tablespoon rice vinegar (or white vinegar)
- 9 oz (250 grams) cooked chickpeas (or white beans), drained
- 1 bunch fresh flat parsley, chopped (leave some out for garnish)
- optional: 1 tablespoon coconut oil, but I used water instead
- optional: salt, to taste
- Heat a large pot over medium heat with 1 tablespoon of coconut oil OR about one cup of water. Once it's hot, sauté the onion, carrots and peppers until translucent, about 10 minutes.
- Add in the ginger, and garlic. Cook for a few minutes. Mix in red curry paste and turmeric.
- Turn the heat a bit higher and add in the soy sauce, tamari or coconut aminos, salt, rice vinegar, lime juice, almond butter, broth, sweet potato, parsley, oregano or basil and chickpeas. Allow to come to a boil, then reduce the soup to a simmer. Let simmer uncovered (!) for about 40 minutes so the water can evaporate. The longer you will let this soup simmer, the more flavorful it will be. The soup should at least be less watery. Let simmer for longer if you want a thicker soup. Or if you don’t have time, use less broth. Once ready use an immersion blender to puree or transfer to a blender. This is optional you can also skip this step.
- Serve the soup with flat parsley, (roasted) pine nuts and some more coconut flakes.