Sweet Potato, Coconut and White Bean Soup

by on in Mains, Soups and Stews
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Like a hug in a bowl.

This comforting Sweet Potato, Coconut and White Bean Soup is so hearty and flavorful.

sweet-potato-coconut-and-white-bean-soup

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!

sweet-potato-coconut-and-white-bean-soup

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!

 

sweet-potato-coconut-and-white-bean-soup

Sweet Potato, Coconut and White Bean Soup

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.
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Prep Time 5 minutes
Cook Time 30 minutes
Servings 5

Ingredients
  

  • 2 Tbsp olive oil
  • 1 medium red onion, chopped
  • 3 garlic cloves, minced
  • 1 Tbsp grated ginger
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp chili flakes
  • 2 medium sweet potatoes, chopped into bite-size pieces
  • 1 big carrot, thinly sliced
  • 1 15 oz can of chopped tomatoes
  • 2 cups water or vegetable broth
  • 1 can of full-fat coconut milk
  • 1 tsp sea salt
  • 1 15 oz can of white beans, drained and rinsed – or 1 ½ cup of cooked white beans
  • 1 Tbsp lemon juice

TO SERVE:

  • 5 slices of 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.
  • Enjoy this cozy soup!