Sweet Potato Soup Recipe

Creamy Sweet Potato Soup

This recipe yields a velvety smooth and flavorful sweet potato soup, perfect for a cozy meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon salt
• Freshly ground black pepper
• 3 medium sweet potatoes (around 1.5 lbs), peeled and diced
• 1 apple (peeled and chopped) (optional)
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• 1 tablespoon apple cider vinegar
• 3-4 cups vegetable broth
• 1 (14-ounce) can full-fat coconut milk
• ¼ cup chopped fresh cilantro (for garnish)
• Pumpkin seeds (for garnish)

Cooking Guide:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, cumin, salt, and pepper. Sauté until the onion softens, about 5-8 minutes.
2. Add the diced sweet potatoes and chopped apple (if using) to the pot. Cook for another 8-10 minutes, stirring occasionally, until they start to soften.
3. Stir in the minced garlic, grated ginger, coriander, and smoked paprika.
4. Pour in the apple cider vinegar, followed by 3 cups of vegetable broth and the coconut milk. Bring the mixture to a boil, then reduce heat, cover the pot, and simmer for 20-30 minutes, or until the sweet potatoes are tender.
5. Let the soup cool slightly. In batches if necessary, transfer the soup to a blender and blend until smooth and creamy.
6. Return the blended soup to the pot and add more vegetable broth if you prefer a thinner consistency. Season with additional salt and pepper to taste.
7. Serve the soup hot in bowls, garnished with chopped fresh cilantro and pumpkin seeds.

Tips:

• For a richer flavor, you can substitute vegetable broth with chicken broth.
• Don’t blend the soup completely if you prefer a chunky texture. Leave some bits of sweet potato for a more rustic feel.
• Want it spicy? Add a pinch of red pepper flakes while sauteing the onions.
• For a vegan option, use a dairy-free milk alternative like coconut milk or almond milk instead of full-fat coconut milk.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.