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Sweet Potato Soup

Sweet Potato Soup
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A comforting and creamy sweet potato soup, perfect for a warming meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 4 cups sweet potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup unsweetened coconut milk
  • Salt and black pepper to taste
  • Fresh cilantro or parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
  2. Stir in minced garlic, grated ginger, cumin, coriander, and turmeric. Cook for 1 minute more, until fragrant.
  3. Add diced sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until sweet potatoes are very tender.
  4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
  5. Return the blended soup to the pot. Stir in the coconut milk. Heat gently until warmed through, but do not boil.
  6. Season with salt and black pepper to taste.
  7. Ladle into bowls and garnish with fresh cilantro or parsley, if desired.

Notes

  • For a spicier soup, add a pinch of cayenne pepper with the other spices.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • This soup freezes well for up to 3 months.

Nutrition

Find it online: https://kitchenvan.com/sweet-potato-soup/