Sweet Potato Asian Pear and Coconut Soup
Experience a bold and comforting fusion of flavors with this Sweet Potato Asian Pear and Coconut Soup. This creamy vegan soup combines the natural sweetness of roasted sweet potatoes and juicy Asian pears with the tropical richness of coconut milk, all elevated by warming spices like cinnamon and turmeric. A touch of fresh ginger and lime juice adds a zesty brightness, while a garnish of cilantro and toasted coconut flakes lends a delightful crunch and herbal finish. Perfect for a cozy weeknight dinner or an impressive starter, this hearty bowl of goodness is gluten-free, dairy-free, and packed with nourishing ingredients. Ready in under an hour, it’s a vibrant, flavorful way to warm up your table!
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Recipe Information
Ingredients
- 2 medium (about 1.5 lbs) sweet potatoes
- 2 large Asian pears
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 1 medium (diced) yellow onion
- 2 cloves (minced) garlic
- 1 tablespoon (grated) ginger
- 1 tablespoon olive oil
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons (or to taste) black pepper
- 1 tablespoon lime juice
- 2 tablespoons (chopped, for garnish) cilantro
- 2 tablespoons (for garnish, optional) toasted coconut flakes
Instructions
Peel and dice the sweet potatoes and Asian pears into roughly 1-inch chunks. Set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until soft and translucent.
Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
Add the sweet potatoes, Asian pears, cinnamon, and turmeric to the pot. Stir to coat the vegetables and fruit in the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for 20 minutes, or until the sweet potatoes are tender.
Using an immersion blender (or carefully transferring the soup to a countertop blender in batches), blend the soup until smooth and creamy.
Return the blended soup to the pot (if using a countertop blender) and stir in the coconut milk, lime juice, salt, and black pepper. Taste and adjust seasoning, if needed.
Heat the soup gently over low heat for 2–3 minutes, stirring occasionally to combine all flavors.
Ladle the soup into bowls and garnish with chopped cilantro and toasted coconut flakes, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 36.1 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
