Ingredients
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2 lb Sweet PotatoPeeled and chopped into 1 inch bits.
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1/2 c LentilsAny kind will work
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1 medium Yellow OnionDiced
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1 tsp Red Pepper Flakes
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2 tbsp GingerMinced
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4 cloves GarlicMinced
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1/2 tsp Ground Coriander
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1/2 tsp Ground Cumin
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1/2 tsp Turmeric
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4 c Vegetable Stock
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1 tbsp Coconut Oil
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1 can Coconut Milk
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Salt and Pepper
Directions
To kick off vegan month here I decided to make sure we focused on real vegan food, not copies of meat dishes. One of the best ways to experiment with flavors is in a soup. In came the vegan sweet potato soup recipe.
Vegan Sweet Potato Soup
This year we decided to try something new and challenging for us. As a group of traditional chefs cooking vegan food is not in our playbook. Brandyn and Nick always say if I look lost in a kitchen we’re going to eat something with Asian flavors, and this vegan soup definitely fits the expectation. This vegan soup is loaded with ginger, garlic, turmeric, cumin, and coriander; mix that in with some crushed red pepper flakes and you get a delightfully spicy stew with an absolute ton of flavor that is nice and filling to boot.
What we are trying to show off this month is that getting out of your comfort zone can be made fun. Both Matt and Brandyn cook savory rich foods, so this will be a major challenge in the kitchen for them. None of us have ever done anything close to a vegan diet before and our love for cheese and ice cream will surely rear its ugly head shortly, but it’s not much a challenge if it’s easy right?
What You Need
To make this vegan soup you’ll need several ingredients, but none of them should be too hard to find at your local shop.
- Coconut Oil
- Coconut Milk
- Sweet Potatoes
- Green Lentils
- Ginger
- Garlic
- Turmeric
- Grund Coriander
- Ground Cumin
- Crushed Red Pepper
- Vegetable Stock
- Cilantro (optional garnish)
Feel free to play around with some of these ingredients too. Swap the lentils around if you wish, this is more a basis and example of a simple vegan soup recipe that will come together quickly and satisfy the family.
Be Sure To Follow
Make sure you follow us on Instagram and Facebook so you keep up with all of our recipes and antics this month. For examples of some of our cooking make sure you subscribe to our YouTube channel. Also, don’t forget to stop by our store and show off some Tiny Saucy Kitchen love.
Steps
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1
Done
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PrepPeel the sweet potatoes and chop them into one-inch pieces. Dice the onions, and mince the ginger and garlic. |
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2
Done
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Sauté OnionPlace a large stockpot or dutch oven on low heat and add the coconut oil. Once the coconut oil melts and shimmers add in the onions and stir a few times spreading the onions around the bottom of the pot. Cover and let the onions sweat on the low heat for 10 minutes. |
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3
Done
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Build the SoupAfter 10 minutes uncover the pot and add in the coriander, turmeric, and cumin. Turn the head up to medium and stir the spices with the onions until fragrant, about 1 minute. Then add the ginger and garlic, cooking for one more minute. Add the sweet potatoes and stir them around the pot to coat, then add the vegetable stock. |
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4
Done
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CookBring the pot to a boil then cover and reduce heat to low. Let the soup simmer at low heat for 30 minutes. Once the soup has simmered for 30 minutes, remove the lid and stir in the coconut milk. Bring back to a simmer, then remove from heat and serve. Garnish with chopped cilantro if desired. |
