Roasted Sweet Potato Coconut Stew Vegan

By Andrea Taylor
July 18, 2013
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Author Notes: If you like sweet potato you will LOVE this soup.. Minimal ingredients and SUPER Healthy, however it taste rich, creamy & velvety. You will feel like you are indulging without an ounce of guilt. Vegan too!Andrea Taylor

Serves: 8

  • 5 cups sweet potatoes
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon kosher or sea salt
  • 3 carrots, sliced or diced
  • 4 celery stalks, diced
  • 2 onions, diced
  • 3 garlic cloves, minced
  • 6 cups vegetable stock
  • 1 can coconut milk
  • 1 10 oz bag, fresh spinach
  1. Peel and dice sweet potato, arrange in a single layer on a baking sheet. Drizzle with 2 tbsp olive oil and salt. Roast @ 425* until tender and slightly caramelized. appx 20-25 min. Set aside and allow to cool.
  2. Meanwhile, Add remaining 2 tbsp of olive oil to a pot and Sauté carrot, celery, onion and garlic until tender appx 10 min. Add vegetable stock and bring to a boil
  3. Take half of the cooled sweet potato and place in a blender. Add the coconut milk and blend until completely smooth. Add to pot and stir. Reduce heat to simmer. Add remaining diced roasted sweet potatoes and fresh spinach. Season to taste.

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