Description
Warm your soul with this creamy sweet potato soup, infused with spices and topped with fresh herbs. Perfect for chilly evenings or as a delightful starter.
Ingredients
Scale
- Key Ingredients
- 4 medium sweet potatoes, peeled and cubed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt and pepper, to taste
- 2 tbsp olive oil
Instructions
- Instructions
- 1. Prepare Your Ingredients
- Peel and chop the sweet potatoes into small cubes. Dice the onion and mince the garlic.
- 2. Sauté Onions and Garlic
- In a large pot over medium heat, add olive oil. Sauté the diced onions until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute until fragrant.
- 3. Add Sweet Potatoes
- Stir in the sweet potato cubes along with salt and pepper. Combine well and let the mixture mingle for about 2 minutes.
- 4. Pour in Broth
- Add vegetable broth to cover the sweet potatoes completely (approximately 4 cups). Bring to a gentle boil, then reduce heat and simmer for about 20 minutes or until the potatoes are tender.
- 5. Blend Until Smooth
- Remove from heat and use an immersion blender to blend the soup until smooth and creamy. If desired, add more broth or coconut milk for a thinner consistency.
- 6. Final Touches
- Stir in coconut milk, cumin, cinnamon, and adjust seasoning as necessary. Let it simmer for another 5 minutes to meld flavors.
- 7. Serve
- Transfer to bowls and garnish with fresh herbs or crispy croutons if desired. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg