The sweetness of the sweet potatoes and corn combine with the onions, garlic and thyme in a thick and hearty soup that could be meal on its own. This is a great fall soup.  If you don’t like coconut, don’t let the use of coconut milk keep you from trying this. The coconut milk adds additional sweetness and richness without adding a coconut flavor.  If you are truly against coconut, then by all means, swap it out for your favorite non-dairy milk.  But be sure to use one that does not have a strong flavor or it may overpower the soup.

Please note, the coconut milk called for is not the thick canned coconut milk or coconut water.  You need coconut milk beverage.

Prep Time: 10 minutes
Cooking Time: 40 minutes
Servings: 6 bowls or 12 cups



1 TBL vegan butter
2 TBL olive oil
1 medium yellow onion, diced
1 TBL minced garlic
1/4 cup flour
4 cups vegetable stock
2 cups So Delicious Coconut Milk Beverage*
3 medium-to-large sweet potatoes, diced into 1-inch cubes
1 (10-ounce) bag frozen corn kernels
1/4 cup nutritional yeast
1 ½ tsp dried thyme
Salt & Pepper, to taste

*the beverage…not real coconut milk



1. In a large pot, heat butter and olive oil until fully melted.

2. Add onion and cook for 5 to 7 minutes, or until onion is soft and translucent.

3. Add garlic and cook for an additional minute.

4. Add flour and stir to coat onion.

5. Pour in vegetable stock, stir vigorously and let come to a boil.

6. Add the coconut milk beverage and diced sweet potatoes.

7. Cook until sweet potatoes are fork tender, about 15 minutes.

8. With a potato masher or whisk, roughly mash the sweet potatoes, breaking them down, but still leave some larger chunks.

9. Reduce heat to simmer, and add frozen corn, nutritional yeast, thyme, salt and pepper. Let simmer for an additional 5 to 10 minutes.

10. Serve