Description
A creamy and nourishing sweet potato soup made with simple ingredients, offering a naturally sweet, savory, and comforting meal perfect for any season.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 2 lbs sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- Salt and pepper to taste
- Fresh herbs or a swirl of cream, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes.
- Stir in garlic and ginger, and cook for 1-2 minutes until fragrant.
- Add cumin, cinnamon, and cubed sweet potatoes. Stir to coat evenly.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Use an immersion blender or transfer to a blender in batches to puree the soup until smooth.
- Stir in coconut milk or cream. Season with salt and pepper to taste, and heat through.
- Serve hot, garnished with fresh herbs or a drizzle of cream if desired.
Notes
- For a spicier version, add a pinch of cayenne pepper or chili flakes.
- Soup stores well in the fridge for up to 4 days and freezes beautifully.
- Substitute dairy-free cream for a vegan version.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 8g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg