Vegan Sweet potato with rosemary and coconut soup | How to make Vegan Sweet potato with rosemary and coconut soup

By Caroline Radhakrishnan  |  7th Jan 2016  |  
4.7 from 3 reviews Rate It!
  • Vegan Sweet potato with rosemary and coconut soup, How to make Vegan Sweet potato with rosemary and coconut soup
Vegan Sweet potato with rosemary and coconut soupby Caroline Radhakrishnan
  • Prep Time

    15

    mins
  • Cook Time

    5

    mins
  • Serves

    4

    People

13

3





Video for key ingredients

  • How to make Coconut Milk

About Vegan Sweet potato with rosemary and coconut soup

I had some sweet potatoes lying around and thought of getting rid of them by making a soup. I got the idea on my own but also took inspiration from the internet recipes.

Vegan Sweet potato with rosemary and coconut soup is a delicious dish which is liked by people of all age groups. Vegan Sweet potato with rosemary and coconut soup by Caroline Radhakrishnan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Vegan Sweet potato with rosemary and coconut soup at many restaurants and you can also prepare this at home. This authentic and mouthwatering Vegan Sweet potato with rosemary and coconut soup takes 15 minutes for the preparation and 5 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Vegan Sweet potato with rosemary and coconut soup is a good option for you. The flavour of Vegan Sweet potato with rosemary and coconut soup is tempting and you will enjoy each bite of this. Try this Vegan Sweet potato with rosemary and coconut soup on weekends and impress your family and friends. You can comment and rate the Vegan Sweet potato with rosemary and coconut soup recipe on the page below.

Vegan Sweet potato with rosemary and coconut soup

Ingredients to make Vegan Sweet potato with rosemary and coconut soup

  • Sweet potato, skinned and cubed - 1 medium (around 200 gm)
  • Any cooking oil (butter if not vegan) - 2 tbsp
  • Onions peeled and sliced - 1/4 cup or 1 medium
  • Garlic - 10 cloves
  • Green chillies - 3 (or depending on heat levels)
  • Fresh Rosemary, chopped - 2 tsp + 1/2 tsp for garnish
  • Veg Soup cube (Maggi) - 1
  • Fresh Coconut milk - 1 cup
  • Salt to taste - approx 1 tsp
  • Water - 3 cups + as desired

How to make Vegan Sweet potato with rosemary and coconut soup

  1. Heat the oil in a pressure cooker and sauté the garlic and onions for a minute
  2. Add the sweet potato, green chillies, rosemary, soup cube, salt and 3 cups of water and pressure cook for 2-3 whistles or 5 minutes.
  3. Once cooled, puree it smooth in a blender.
  4. Return it to the cooker, pour in the coconut milk and give it a boil. Add water if needed, to get the desired consistency.
  5. Serve in soup bowls and garnish with fresh rosemary.

My Tip:

If you do not have fresh coconut milk, use coconut milk powder rehydrated with some water.

Reviews for Vegan Sweet potato with rosemary and coconut soup (3)

Sujata Limbu2 years ago

Lovely dish caroline :D
Reply

Shipra Saxena2 years ago

Looks very delicious!
Reply

Ritu Sharma2 years ago

Amazing recipe :)
Reply