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Ginger Sweet Potato Soup

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A warm, bright bowl of Ginger Sweet Potato Soup that combines ginger, sweet potatoes, and coconut milk for a silky finish. Perfect for chilly evenings.

Ingredients

Scale
  • 2 tablespoons olive oil or neutral oil
  • 1 medium onion, chopped
  • 2–3 cloves garlic, minced
  • 1–2 tablespoons fresh ginger, grated (or 1–2 teaspoons ground)
  • 2 pounds (about 4 medium) sweet potatoes, peeled and cubed
  • 1 large carrot, peeled and chopped (optional)
  • 3 cups vegetable broth (or low-sodium chicken broth)
  • 1 can (13–14 oz) coconut milk (light or full-fat)
  • Salt and black pepper to taste
  • Juice of 1/2 lemon or lime (optional)
  • Fresh cilantro or parsley, for garnish
  • Toasted pumpkin seeds or a drizzle of extra coconut milk, to serve

Instructions

  1. Heat the oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5–6 minutes.
  2. Stir in the garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Add the sweet potato cubes and chopped carrot. Stir to coat them in the aromatics.
  4. Pour in the vegetable broth so the vegetables are mostly covered. Bring to a simmer.
  5. Reduce heat and simmer until the sweet potatoes are very tender, about 15–20 minutes.
  6. Remove from heat. Use an immersion blender to puree until smooth, or carefully transfer in batches to a blender.
  7. Return the soup to the pot. Stir in the coconut milk. Warm gently—do not boil.
  8. Taste and season with salt, pepper, and lemon or lime juice to balance the flavors.
  9. Serve hot with herbs and seeds or a swirl of coconut milk.

Notes

For a richer flavor, roast the sweet potato cubes before adding them to the pot. This soup adapts well to dietary needs with simple substitutions.

Nutrition

Find it online: https://recipesunfolded.com/ginger-sweet-potato-soup/

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