Description
Rich, velvety, and naturally sweet, this sweet potato soup combines earthy flavors with warming spices to create a nourishing and comforting bowl perfect for cool days.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled & cubed
- 3 cups vegetable broth
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup coconut milk
- Salt & pepper, to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking and stirring until the onion becomes translucent and fragrant, about 3-5 minutes.
- Add Sweet Potatoes and Spices: Add the peeled and cubed sweet potatoes to the pot along with the cinnamon and nutmeg. Stir to evenly coat the potatoes with the spices.
- Simmer Soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes or until the sweet potatoes are very soft and tender.
- Blend Soup: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Finish and Season: Stir in the coconut milk for added creaminess. Season with salt and pepper to taste, mixing thoroughly. Reheat gently if needed before serving.
Notes
- For a subtle spicy kick, add a pinch of cayenne pepper or freshly grated ginger when adding spices.
- This soup freezes well; store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For extra richness, garnish with toasted pumpkin seeds or fresh herbs like cilantro or parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Main
- Method: Stovetop
- Cuisine: American
