Red beans and sweet potato soup – Vegan

Hey everyone, this recipe is for a cosy, hearty soup that will fast become a favourite, I promise.

It’s a red bean and sweet potato soup with creamy coconut milk, a hint of garam masala, and a squeeze of lime juice for that fresh kick. I’ve added some juicy tomatoes and aromatic thyme for extra flavour, and it’s served with a sprinkle of fresh spring onions on top.

Super easy and fast to prepare, packed with protein, vitamins, and totally vegan, perfect for a nourishing meal that feels comforting but keeps things light!

Ingredients: (for 3 portions)

• 1 large sweet potato (~500–600 g)
• 1 heaping tablespoon garam masala
• 1 level tablespoon dried thyme
• 1 bunch of spring onions
• 1 large tomato
• 2 medium carrots
• Juice of half a lime
• 250 g canned red kidney beans (drained weight)
• 400 ml coconut milk
• 400 g pureed tomatoes
• 3 garlic cloves
• 1 soup stock cube
• 250 ml boiling water
• 1 tablespoon sugar
• Sunflower oil
• Salt and pepper

Preparation:

Preheat the oven to 220°C (428°F) and let it heat up.

Start by peeling the sweet potato and cutting it into even cubes. Peel the carrot, slice it in half lengthwise, and then cut it into even pieces. Line a baking tray with parchment paper, place the sweet potato and carrot on it, drizzle with a little olive oil, season with salt and pepper, toss everything well, and roast in the preheated oven for about 25 minutes.

Wash the spring onion and tomato. Slice the onion evenly, separating the white parts from the green ones. Cut the tomato into cubes, peel the garlic, and crush it using a garlic press.

In a bowl, place the soup stock cube and pour the boiling water over it. Stir well and set aside.

Heat a little oil in a deep skillet and sauté the white parts of the spring onions for 1–2 minutes. Then add the garam masala, thyme, garlic and sugar, stirring well, and cook for another 30 seconds to 1 minute.

Next, add the pureed tomatoes along with the diced tomato and mix everything well. Pour in the coconut milk and the prepared broth, stir to combine, cover, and let it simmer for about 15 minutes.

Add the lime juice and the beans, then cook for another 5 minutes.

Meanwhile, the sweet potatoes and carrots should be roasted. Transfer them into the soup, stir everything together, then remove from the heat. Season to taste with salt and pepper.

Serve the soup with the chopped green parts of the spring onions sprinkled on top.

If you try the recipe, let me know how you liked it! 😊

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