Print

Sweet Potato Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and cozy sweet potato soup that’s perfect for cool days, featuring roasted sweet potatoes, onion, ginger, and smooth vegetable broth.

Ingredients

Scale
  • 2 pounds sweet potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 tablespoon olive oil or avocado oil
  • 4 cups low-sodium vegetable broth
  • 1 cup canned coconut milk or plain unsweetened milk of choice
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1–2 teaspoons fresh lemon or lime juice to finish
  • Garnishes: chopped cilantro, plain yogurt, pumpkin seeds, or extra coconut milk

Instructions

  1. Heat oil in a large pot over medium heat. Add chopped onion and a pinch of salt. Cook for 5–7 minutes until soft and translucent.
  2. Add garlic and ginger. Cook for 1–2 minutes until fragrant.
  3. Stir in the sweet potato cubes and smoked paprika. Mix to coat.
  4. Pour in the vegetable broth, bring to a boil, then reduce heat. Simmer for 20–25 minutes until sweet potatoes are very tender.
  5. Remove from heat. Use an immersion blender to puree until smooth, or blend in batches in a countertop blender.
  6. Return to low heat, stir in coconut milk, and warm through. Adjust salt and pepper. Add lemon juice to brighten.
  7. Serve topped with a spoonful of plain yogurt or coconut cream, seeds, and fresh herbs.

Notes

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. When reheating, add a splash of broth or water if too thick.

Nutrition

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

×