Description
A comforting and creamy Sweet Potato Soup that is vegan and bursting with flavor. This soup is perfect for cooler weather and makes a satisfying meal on its own.
Ingredients
Scale
Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 ½ pounds sweet potatoes, peeled and diced
- 1 medium carrot, peeled and chopped
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- ½ cup coconut milk, plus more for garnish
- Fresh cilantro or parsley, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened.
- Stir in garlic and ginger and cook for another 1 minute.
- Add sweet potatoes, carrot, cumin, cinnamon, and cayenne pepper if using. Stir to coat the vegetables with the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 to 25 minutes, or until the sweet potatoes and carrots are tender.
- Remove from heat and use an immersion blender to purée the soup until smooth, or transfer in batches to a blender.
- Stir in coconut milk and season with salt and black pepper to taste.
- Return to low heat if needed to warm through.
- Serve hot, garnished with a swirl of coconut milk and fresh herbs.
Notes
- For a richer flavor, roast the sweet potatoes before adding them to the soup.
- You can also add a squeeze of lime juice before serving for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 510mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
