Description
This Spiced Sweet Potato Soup with Coconut, Lime, and White Beans is a nourishing, comforting meal made with simple pantry staples. Sweet potatoes, creamy coconut milk, white beans, and tender spinach simmer in a warmly spiced vegetable broth with turmeric, paprika, and thyme. A splash of lime juice and fresh cilantro brighten every bowl. This easy soup is vegan, gluten-free, and ready in just 30 minutes.
Ingredients
- 1/2 pound sweet potato, peeled and diced
- 2 teaspoons olive oil
- 1 (15-ounce) can white beans, such as cannellini or Great Northern beans, drained and rinsed
- 3/4 cup diced onion
- 2 teaspoons minced fresh garlic
- 1/2 teaspoon salt
- 1/2 teaspoon lime juice
- 1/4 teaspoon regular or smoked paprika
- 1/2 teaspoon turmeric
- 1/8 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- 5 cups vegetable broth
- 2/3 cup canned coconut milk, shaken well before use
- 2 cups fresh baby spinach
- Fresh cilantro, for garnish
Instructions
- Sauté the onion: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for about 2 minutes, stirring occasionally, until it begins to soften.
- Add the garlic and spices: Stir in the minced garlic and cook for another 30 seconds. Add the thyme or Italian seasoning, turmeric, salt, black pepper, and paprika. Stir to coat the onions and release the spices’ aroma.
- Simmer the sweet potatoes: Add the diced sweet potato and vegetable broth. Bring to a simmer and cook for about 10 minutes, or until the sweet potato is tender.
- Add the beans and coconut milk: Stir in the drained white beans and coconut milk. Simmer for another 5 minutes to allow the flavors to combine.
- Finish the soup: Add the baby spinach and stir until wilted. Stir in the lime juice and taste, adjusting the salt and seasonings if needed.
- Serve: Ladle into bowls and garnish with fresh cilantro. Serve warm.
Notes
- Storage: Refrigerate leftover soup in an airtight container for 2–3 days. The flavors may deepen overnight.
- Freezing: Allow the soup to cool, then transfer it to freezer-safe airtight containers. Freeze for 2–3 months. Add a little broth or water when reheating if the soup has thickened.
- For a thicker soup: Replace the coconut milk with coconut cream and reduce the amount of broth, or stir in a cornstarch slurry near the end and simmer until thickened.
- White beans: Cannellini and Great Northern beans both work well. Drain and rinse canned beans before adding them.
- Seasoning: Adjust the lime juice, salt, and spices to suit your taste. Smoked paprika adds a subtle smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American