Sweet Potato Caramelised Onion Soup

by Edward Daniel
Caption of Sweet Potato Caramelised Onion Soup. Image by Edward Daniel (c).

Sweet Potato Caramelised Onion Soup makes a great starter and simple to put together. With the sweet potatoes providing a low glycemic index, good for those suffering from diabetes and others that monitor their blood sugar level.

Caption of Sweet Potato Caramelised Onion Soup. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 litre filtered water
  • 200g mushrooms
  • 4 onions, sliced
  • 6 tablespoons of coconut oil
  • 1 sweet potato, grated
  • 400ml coconut milk
  • Season to taste
  • Small bunch of Tarragon


  1. In a saucepan, place the mushrooms in water and bring to the boil. Simmer for about 30 minutes. Drain and keep the stock. Discard the mushrooms.
  2. In a large non-stick pan, add the coconut and onions. Cook the onions under a medium to low heat until they caramelise. Stir the pan at regular intervals for about 15 minutes.
  3. Add the grated sweet potato, mushroom stock and coconut milk. Cook on a low heat for about 15 minutes.
  4. Season to taste.
  5. When serving add and stir in the Tarragon.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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1 comment

EATS: Spicy Sweet Potato & Black Bean Soup | 15 August 2013 - 15:57

[…] Sweet Potato & Caramelised Onion Soup (theedwarddanielethiveganblog.wordpress.com) […]


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