Description
Indulge in this velvety sweet potato soup, packed with earthy flavors and aromatic spices, perfect for chilly evenings and cozy gatherings.
Ingredients
Scale
- 2–3 medium sweet potatoes (about 1.5 lbs)
- 1 medium yellow onion
- 4 cloves garlic
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk (or light for less richness)
- 1 tsp ground cumin
- 1 tsp paprika
- Olive oil for sautéing
Instructions
- 1. Prepare Your Ingredients
- Peel and chop the sweet potatoes into small cubes. Dice the onion and mince the garlic.
- 2. Sauté Aromatics
- In a large pot over medium heat, add a splash of olive oil. Sauté the diced onion until translucent (about 5 minutes), then add minced garlic for an additional minute.
- 3. Add Sweet Potatoes
- Stir in the chopped sweet potatoes along with cumin and paprika. Cook for about 2 minutes before adding the vegetable broth. Bring to a gentle boil.
- 4. Simmer
- Reduce heat and let it simmer until sweet potatoes are tender (approximately 20 minutes). Check doneness by poking with a fork; they should yield easily.
- 5. Blend Until Smooth
- Using an immersion blender or transferring batches to a regular blender, blend the soup until smooth and creamy. For extra creaminess, stir in coconut milk now.
- 6. Serve Up
- Ladle into bowls, drizzling with remaining coconut milk or garnishing with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg