Description
A creamy, comforting sweet potato soup infused with warm spices and a hint of coconut milk, perfect for a nutritious and flavorful meal any time of year.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 pounds sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat or light)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lime
Garnish
- Chopped fresh cilantro or parsley
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 4–5 minutes until softened and translucent, developing the base flavors for the soup.
- Add Spices: Stir in minced garlic, grated ginger, ground cumin, ground cinnamon, and cayenne pepper (if using). Cook for 1 minute until fragrant, allowing the spices to release their aromas.
- Cook Sweet Potatoes: Add the peeled and diced sweet potatoes to the pot, stirring well to coat them evenly with the sautéed onions and spices.
- Simmer Soup: Pour in the vegetable broth, bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the sweet potatoes are very tender and easy to mash.
- Puree Soup: Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Finish Soup: Stir in the coconut milk, lime juice, salt, and black pepper. Return the pot to low heat and warm the soup gently, adjusting the seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro or parsley. Serve hot and enjoy!
Notes
- This soup freezes well and is excellent for meal prep; simply thaw and reheat when ready to eat.
- For added protein, stir in cooked lentils or top with crispy roasted chickpeas before serving.
- Substitute coconut milk with heavy cream or cashew cream to vary the flavor and creaminess.
- If a milder heat is preferred, omit the cayenne pepper.
