Sweet Potato Soup with Coconut Milk, Lime, Kidney Beans, and Garam Masala
A flavorful vegan soup combining roasted sweet potatoes and carrots with red kidney beans in a spiced coconut milk base, finished with fresh lime juice.
Ingredients
- 10 1/2 oz Sweet potato (unpeeled, cut into 1/2-inch cubes)
- 1 stalk Carrots (cut into small cubes)
- 1/2 tbsp Olive oil
- 2 stalks Scallions (spring onions) (thinly sliced)
- 1 clove Garlic (minced or pressed)
- 1/2 piece Lime (zest and 1 wedge per person for serving)
- 1 can Red kidney beans (5 1/3 oz, drained)
- 2 tsp Dried thyme
- 1/4 can Tomato cubes with garlic and onion
- 1 tbsp Garam masala
- 1/4 cube Vegetable bouillon cube
- 3 1/3 fl oz Coconut milk
- 3 fl oz Water (approx. 1/3 cup + 1 tbsp)
- to taste Lime juice (from the lime zest step)
- to taste Salt and pepper
Instructions
- Preheat the oven to 425°F (220°C). Thoroughly wash the sweet potatoes and carrots. Cut the sweet potato into 1/2-inch cubes and the carrot into small cubes. Spread the sweet potato and carrot cubes on a baking sheet lined with parchment paper. Drizzle with half of the olive oil (1/4 tbsp), season with salt and pepper to taste, and toss to coat. Roast in the preheated oven for 15-25 minutes until tender. Stir halfway through cooking.
- Thinly slice the scallions (spring onions) into fine rings. Mince or press the garlic. Zest the lime and then cut into wedges. Drain the red kidney beans in a colander.
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