Vegan Sweet Potato Soup

Sweet Potato Soup

Preparation: 50 mins
Cooking: 15 mins
Serves 2 portions


  • 650 g sweet potatoes
  • 550 ml vegetable broth
  • 400 ml coconut milk
  • 1 shallot
  • 10 leaves rosemary
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 teaspoon nutmeg
  • Walnuts
  • Olive oil


  1. Preheat oven to 200°C.
  2. Wash the sweet potatoes, cut off both ends and cut into quarters. Quarter the shallot as well.
  3. Spread the sweet potatoes and shallot evenly on a baking tray and roast in the oven for 45 minutes.
  4. Then mix the vegetable stock, coconut milk, nutmeg, salt and pepper in a large saucepan. Add the sweet potatoes, shallot and rosemary. Bring to the boil with the lid closed at medium heat and then simmer for 10 minutes.
  5. Then puree with a hand blender to an even soup.
  6. Serve with chopped walnuts and a little olive oil.

About this recipe

The combination of roasted sweet potatoes, shallots and coconut milk brings a sweetish-harsh taste to a creamy, hearty soup. Everything is rounded off with walnuts and olive oil.