Description
A warm and comforting bowl of Easy Sweet Potato Soup that’s perfect for chilly evenings, blending nutrition and flavor effortlessly.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 cup coconut milk (or heavy cream for a richer flavor)
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional toppings: croutons, chopped chives, or a sprinkle of paprika
Instructions
- Start by heating the olive oil in a large pot over medium heat. Toss the chopped onion into the pot and sauté it for about 5 minutes, until it becomes translucent and just starts to caramelize.
- Next, add the minced garlic to the pot. Cook for an additional minute, being careful not to let the garlic burn.
- Now, add the cubed sweet potatoes, broth, ground ginger, and ground cumin. Bring this mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the sweet potatoes are fork-tender.
- After cooking, remove the pot from the heat and let it cool for a few minutes. Carefully blend the soup using an immersion blender until it’s smooth and creamy.
- Return the blended soup to the pot, stir in the coconut milk, and season with salt and pepper to taste. Heat it through, but don’t boil.
- Serve piping hot in bowls, adding your favorite toppings.
Notes
For a lighter version, use unsweetened almond milk or low-fat milk in place of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg