Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Yield: 4 Servings
I always serve this Sweet Potato Soup with toasted baguette and a green salad! It is one of my comfort foods! This recipe is very easy to prepare. Just follow these easy steps, and you are good to go. Enjoy!
Ingredients:
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1 c full-fat coconut milk
1 medium yellow onion, diced
3 medium sweet potatoes, about 2 lbs., peeled and diced
1 tbsp oil, I use avocado oil
⅛ tsp black pepper, to taste
1 clove of garlic, minced
1 tablespoon grated fresh ginger, or 1/4 tsp ground ginger
½ tsp sea salt, more to taste
2 ½ c low-sodium vegetable broth
Directions:
Place a large pot on the stove and turn the heat to medium-low. Add oil and allow it to become hot.
Add the onion into the pot, then sauté for a few minutes until soft.
Add the ginger and garlic, then sauté for about a minute or until aromatic.
Add the vegetable broth, salt, pepper, coconut milk, and sweet potatoes. Stir everything until well incorporated.
Turn the heat up to medium-high and let the mixture boil.
Turn the heat down to medium-low again and simmer for about 25 minutes or until the potatoes are soft or can easily be pierced by a fork.
Use an immersion blender to process the soup until the texture becomes smooth. Taste and add more seasonings if needed.
Remove from the heat. Dish out!
Sprinkle freshly chopped herbs on top to garnish.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
This can last up to 3 months in the freezer.
Nutrition Facts:
Calories: 243 kcal, 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 c full-fat coconut milk
- 1 medium yellow onion, diced
- 3 medium sweet potatoes, about 2 lbs., peeled and diced
- 1 tbsp oil, I use avocado oil
- ⅛ tsp black pepper, to taste
- 1 clove of garlic, minced
- 1 tablespoon grated fresh ginger, or 1/4 tsp ground ginger
- ½ tsp sea salt, more to taste
- 2 ½ c low-sodium vegetable broth
Instructions
Place a large pot on the stove and turn the heat to medium-low. Add oil and allow it to become hot.
Add the onion into the pot, then sauté for a few minutes until soft.
Add the ginger and garlic, then sauté for about a minute or until aromatic.
Add the vegetable broth, salt, pepper, coconut milk, and sweet potatoes. Stir everything until well incorporated.
Turn the heat up to medium-high and let the mixture boil.
Turn the heat down to medium-low again and simmer for about 25 minutes or until the potatoes are soft or can easily be pierced by a fork.
Use an immersion blender to process the soup until the texture becomes smooth. Taste and add more seasonings if needed.
Remove from the heat. Dish out!
Sprinkle freshly chopped herbs on top to garnish.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. This can last up to 3 months in the freezer.
