Prep time: 5 mins | Cook time: 30 mins | Total time: 35 mins | Servings: 4
This Sweet Potato Soup has a sweet and savoury flavour with fresh ginger and onions blended with coconut milk. A velvety smooth soup perfect with a green salad and toasted baguette for an easy and lovely meal that your family will love.
Ingredients
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1 tbsp oil, I use avocado oil
1 medium yellow onion, diced
1 clove garlic, minced
1 tbsp grated fresh ginger, or 1/4 tsp ground ginger
3 medium sweet potatoes, about 2 lbs, peeled and diced
2 ½ c low-sodium vegetable broth
1 c full-fat coconut milk
½ tsp sea salt, more to taste
⅛ tsp black pepper, to taste
How to make Sweet Potato Soup
Step 1: In a large pot or Dutch oven, warm oil over medium-low heat.
Step 2: Saute the garlic, ginger, and onion for about 5 minutes until the onions begin to look translucent.
Step 3: Add the sweet potatoes, vegetable broth, coconut milk, salt, and pepper into the pot, then adjust the heat to medium-high.
Step 4: Once the mixture comes to a boil, adjust the heat to medium-low and simmer. Cover the pot and continue to cook for 25 minutes more or until the potatoes are cooked through.
Step 5: Gently blend with an immersion blender until creamy and smooth. Or use a blender to process the potato mixture. Depending on the size of the blender, you may need to process in two batches. Adjust the seasoning according to taste.
Step 6: Garnish before serving. Enjoy!
Notes:
I recommend using Jewel or Beauregard varieties for potatoes. These kinds have orange flesh and reddish-brown skin.
Use an immersion blender to blend the soup if available or a standard blender.
Allow the soup to completely cool down, then place in an individual air-tight container and store in the fridge for up to 5 days.
When ready to serve, reheat in a warm saucepan over medium heat.
This soup can be stored in the freezer for up to 3 months. I suggest dividing the soup into servings sizes so you can easily reheat when ready to serve. Before reheating make sure to thaw the soup first.
Nutrition Facts:
Calories: 243kcal, Carbohydrates: 25g, Protein: 3g, Fat: 16g, Saturated Fat: 11g, Sodium: 1114mg, Potassium: 482mg, Fiber: 3g, Sugar: 6g, Vitamin A: 14083IU, Vitamin C: 5mg, Calcium: 44mg, Iron: 2mg
Ingredients
- 1 tbsp oil, I use avocado oil
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 1 tbsp grated fresh ginger, or 1/4 tsp ground ginger
- 3 medium sweet potatoes, about 2 lbs, peeled and diced
- 2 ½ c low-sodium vegetable broth
- 1 c full-fat coconut milk
- ½ tsp sea salt, more to taste
- ⅛ tsp black pepper, to taste
Instructions
Step 1: In a large pot or Dutch oven, warm oil over medium-low heat.
Step 2: Saute the garlic, ginger, and onion for about 5 minutes until the onions begin to look translucent.
Step 3: Add the sweet potatoes, vegetable broth, coconut milk, salt, and pepper into the pot, then adjust the heat to medium-high.
Step 4: Once the mixture comes to a boil, adjust the heat to medium-low and simmer. Cover the pot and continue to cook for 25 minutes more or until the potatoes are cooked through.
Step 5: Gently blend with an immersion blender until creamy and smooth. Or use a blender to process the potato mixture. Depending on the size of the blender, you may need to process in two batches. Adjust the seasoning according to taste.
Step 6: Garnish before serving. Enjoy!
Notes
I recommend using Jewel or Beauregard varieties for potatoes. These kinds have orange flesh and reddish-brown skin. Use an immersion blender to blend the soup if available or a standard blender. Allow the soup to completely cool down, then place in an individual air-tight container and store in the fridge for up to 5 days. When ready to serve, reheat in a warm saucepan over medium heat. This soup can be stored in the freezer for up to 3 months. I suggest dividing the soup into servings sizes so you can easily reheat when ready to serve. Before reheating make sure to thaw the soup first.
