Sweet Potato Soup Recipe
This Sweet Potato Soup is an incredibly delicious hearty vegetable soup that's naturally vegan, velvety in texture, and fragrant with herbs and spices. And quick to make in 30 minutes or less.
Servings: 4 to 6 servings
Calories: 168kcal
Ingredients
- 2 tablespoons olive oil
- 3 carrots chopped
- 1 yellow onion chopped
- 1 ½ pound sweet potatoes peeled and diced (about 3)
- 3 garlic cloves minced
- 1 teaspoon salt
- ¾ teaspoon ground ginger
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
- 3 cups water
- 1 14-ounce can unsweetened coconut milk
Instructions
- Heat the oil in a large Dutch oven or soup pot medium high heat. Add the onions and carrots; saute for 6 to 8 minutes, or until the carrots have softened slightly.
- Stir in the garlic, salt, ginger, black pepper, paprika, and red pepper flakes. Saute for 2-3 minutes, or until fragrant. Then stir in the sweet potatoes, water, and coconut milk. Bring to a boil, then reduce heat to a low simmer, and cook for 15 to 20 minutes, or until the sweet potatoes are fork-tender.
- Puree the soup until smooth and creamy with an immersion blender or in a blender. Add additional water to achieve desired consistency. I prefer a thicker consistency, but thin to your taste.
- To serve, ladle into bowls and garnish reserved coconut milk, chopped fresh parsley, and red pepper flakes.
Nutrition
Serving: 1g | Calories: 168kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 414mg | Fiber: 5g | Sugar: 9g