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This vegan sweet potato and white bean soup delivers all the goodness of a hearty, creamy soup without any of the heaviness to bog you down.

It’s easy to prepare and has a simple ingredient list. Don’t sweet potatoes make almost everything taste good?

The original recipe is from Health and Wellness Coach Neda Varbanova.

Ingredients

2 medium sweet potatoes

2 tablespoons coconut oil

1 onion, chopped

5 garlic cloves, chopped

1 can cannellini or other white beans, rinsed and drained

1 cup unsweetened coconut milk

2 cups low-sodium vegetable stock

1/2 cup filtered water

1 tablespoon chopped fresh sage

1/2 teaspoon turmeric

Sea salt and pepper to taste

Pinch cayenne pepper

Plain yogurt for topping, optional

Instructions

1. Wash the potatoes then peel and cut them into large pieces.
2. In a large pot, melt coconut oil over medium heat. Add the chopped onion, garlic, turmeric and sage. Sauté for 2 minutes, until translucent.
3. Add the potatoes, stock, coconut milk and water. Bring to a boil, and lower the heat to medium. Cook for 30 minutes, until the potatoes are soft. Add the canned beans and turn off heat.
4. In small batches, transfer the vegetables to a high-powered blender. Add broth as you go, depending on how thick or thin you want the soup to be. Blend until smooth.
5. Pour the soup back into the pot. Taste and add 1/4 to 1/2 teaspoon salt if desired. Add the cayenne pepper
6. Ladle soup into bowls and enjoy with a dollop of yogurt if desired.