Seed Oil Free Thyme Sweet Potato Coconut Soup

Total time55 min

Prep time15 min

Cook time40 min

4.5

(22)

Seed Oil Free Thyme Sweet Potato Coconut Soup

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
2 tbsp coconut oil
1 medium yellow onion, diced
1 tbsp fresh ginger, peeled and finely grated
3 cups chicken broth or vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tbsp apple cider vinegar
¾ tsp salt, plus more to taste

For serving

2 tbsp fresh cilantro or parsley, roughly chopped (optional)
2 tbsp coconut cream, for drizzling (optional)

Instructions

1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the grated ginger and thyme to the pot and cook, stirring constantly, until fragrant, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!