Description
This creamy and comforting spiced sweet potato soup is infused with warm spices like cumin, cinnamon, and nutmeg, and blended until silky smooth. It makes for a nourishing and flavorful meal perfect for chilly days or as a cozy starter that’s both vegetarian and gluten-free.
Ingredients
Vegetables & Aromatics
- 2 lbs sweet potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
Spices & Seasonings
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Liquids
- 1 tbsp olive oil
- 4 cups vegetable broth
- ½ cup coconut milk or heavy cream
Garnish
- Fresh parsley or chives
Instructions
- Heat the olive oil: Place a large pot over medium heat and add the olive oil, warming it until shimmering but not smoking.
- Sauté the onion: Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
- Add sweet potatoes and spices: Add the peeled and cubed sweet potatoes along with the vegetable broth, ground cumin, cinnamon, nutmeg, paprika, salt, and black pepper. Stir to combine all ingredients evenly.
- Simmer until tender: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 to 25 minutes, or until the sweet potatoes are fork-tender.
- Puree the soup: Using an immersion blender, carefully blend the soup directly in the pot until it is completely smooth and creamy in texture.
- Stir in creaminess: Mix in the coconut milk or heavy cream to add richness and a silky finish to the soup.
- Heat through: Simmer the soup for an additional 2 to 3 minutes to warm the cream thoroughly and meld the flavors.
- Serve and garnish: Ladle the hot soup into bowls and garnish each serving with fresh parsley or chives for a pop of color and fresh flavor.
Notes
- For extra richness, use full-fat coconut milk.
- Add a pinch of cayenne pepper if you prefer a spicy kick.
- The soup can be refrigerated for up to 4 days or frozen for up to 3 months for meal prep convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
