Description
Warm, creamy, and gently spiced, this gluten- and dairy-free sweet potato soup blends the natural sweetness of roasted sweet potatoes with ginger and cumin, finished with rich coconut milk.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh herbs for garnish (optional)
Instructions
- Peel and dice the sweet potatoes into roughly 1-inch pieces. Chop the onion and mince the garlic. Open the can of coconut milk and give it a quick stir to combine any separated cream and liquid.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes soft and translucent and the garlic smells fragrant, about 5 minutes.
- Add the diced sweet potatoes, vegetable broth, ground ginger, and ground cumin to the pot. Increase heat and bring to a gentle boil. Reduce heat to low and simmer until the sweet potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth and silky. Stir in the coconut milk and heat through. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Notes
For a deeper flavor, roast the diced sweet potatoes at 425°F (220°C) for 20–25 minutes before adding to the pot. You can also add cooked lentils or white beans for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 21g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg