Sweet Potato Soup
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free, Vegan
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1/2 cup canned coconut milk (full fat for creaminess)
- 2 tablespoons olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika or cumin (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and soft. Add the minced garlic and grated ginger, stirring constantly for another minute until fragrant.
- Add the cubed sweet potatoes to the pot along with the salt, pepper, and optional spices. Stir well to coat the potatoes in the oil and aromatics. Pour in the vegetable broth, ensuring the potatoes are fully submerged.
- Bring the liquid to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 15 to 20 minutes. The soup is ready for the next step when the sweet potatoes are fork-tender and easily mash against the side of the pot.
- Turn off the heat. Use an immersion blender directly in the pot to blend the soup until it is completely smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender, ensuring you leave the lid slightly vented to allow steam to escape.
- Stir in the coconut milk until fully incorporated. Taste the soup and add more salt or pepper if needed. If the soup is too thick, you can add a splash more broth or water to reach your desired consistency. Serve warm.
Find it online: https://www.swiftydish.com/dinner/sweet-potato-soup/