Creamy Sweet Potato Soup
This recipe creates a smooth and flavorful creamy sweet potato soup, perfect for a cozy meal.
Ingredients:
- 4 medium sweet potatoes (about 2 pounds), peeled and diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 4 cups vegetable broth
- 1 (13.5 oz) can coconut milk (full-fat or light)
- 1/2 cup heavy cream (or for a lighter option, use more coconut milk)
- Salt and freshly ground black pepper, to taste
- Optional garnishes: chopped fresh parsley, swirl of coconut milk, crumbled cooked bacon
Cooking Guide:
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Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook until softened and translucent, about 5 minutes. Stir in the garlic, cumin, cinnamon, and ginger, and cook for another minute until fragrant.
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Simmer the sweet potatoes: Add the diced sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the sweet potatoes are tender.
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Blend the soup: Using an immersion blender or in batches in a regular blender, puree the soup until smooth. You can control the thickness here; add a bit more broth for a thinner soup.
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Creamy additions: Stir in the coconut milk and heavy cream (or additional coconut milk) and heat through for a few minutes. Season with salt and black pepper to taste.
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Serve and enjoy! Ladle the soup into bowls and garnish with your choice of chopped fresh parsley, a swirl of coconut milk, or crumbled cooked bacon.
Tips:
- Roasting the sweet potatoes: For an added depth of flavor, you can roast the sweet potatoes instead of boiling them. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil and a pinch of salt. Spread them on a baking sheet and roast for 20-25 minutes, or until tender. Then, proceed with the recipe by adding the roasted sweet potatoes to the pot with the broth.
- Spice it up: Like things a bit spicy? Add a pinch of cayenne pepper or red pepper flakes along with the other spices.
- Dietary variations: This recipe is naturally vegetarian and gluten-free. To make it vegan, use full-fat coconut milk and omit the heavy cream. For a dairy-free option, use full-fat coconut milk instead of heavy cream.
- Leftovers: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.
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