Sweet Potato Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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This Sweet Potato Soup is the perfect combination of creamy, comforting, and nutritious — a great way to warm up on a chilly day. With a hint of ginger and lime, it brings a delightful twist to a classic fall favorite.

Ingredients for Sweet Potato Soup

Sweet potatoes are the star of this dish, providing natural sweetness and a creamy texture when blended. Onion adds a savory depth, while garlic and ginger bring warmth and a subtle kick. Olive oil is used to sauté the aromatics, enhancing their flavor. Vegetable broth forms the base of the soup, keeping it light and nourishing. Coconut milk gives a luscious creaminess that complements the sweetness of the potatoes. Lime juice adds a bright, zesty note to balance the rich flavors, and fresh cilantro offers a fresh, herbal garnish.

Tips & Tricks

  • For a thicker soup, reduce the amount of broth slightly.
  • If you prefer a spicier kick, add a pinch of red pepper flakes when sautéing the garlic and ginger.
  • Use fresh ginger instead of powdered for the best flavor.
  • Leftovers can be stored in the fridge for up to three days or frozen for up to a month.

Serving Suggestions

This soup pairs beautifully with a side of crusty bread or a simple green salad. For extra protein, consider topping with roasted chickpeas or serving alongside grilled tofu.

Frequently Asked Questions

Can I use another type of milk?
Yes, you can substitute coconut milk with almond or oat milk, though the texture and flavor will be slightly different.
How can I make this soup spicier?
Consider adding a chopped chili pepper or a dash of hot sauce for some heat.

Sweet Potato Soup Recipe Walkthrough

Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion and sauté until it becomes translucent, which should take about 5 minutes. Next, stir in the minced garlic and grated ginger, cooking for another minute until their aromas fill the kitchen.

Add the sweet potatoes to the pot, followed by 4 cups of vegetable broth. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Let it cook for about 20 minutes, or until the sweet potatoes are fork-tender.

Once the potatoes are soft, remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until it's smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.

Return the pot to low heat and stir in 1 can of coconut milk. Season with salt and pepper to taste, and add the juice of 1 lime. Give it a good stir, ensuring everything is well combined and heated through.

Ladle the soup into bowls and garnish with a sprinkle of fresh cilantro before serving. Enjoy the soup while it's hot!

Why You'll Love This Recipe

  • It's a one-pot wonder — minimal cleanup required.
  • The coconut milk adds a rich, velvety texture.
  • Quick to make, yet full of flavor.
  • Vegan and gluten-free, making it suitable for many dietary preferences.

Ingredients

2 lbs sweet potatoes
1 onion, diced
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp olive oil
4 cups vegetable broth
1 can (13.5 oz) coconut milk
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
2. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer until sweet potatoes are tender, about 20 minutes.
4. Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy.
5. Stir in the coconut milk, then season with salt, pepper, and lime juice to taste.
6. Serve hot, garnished with fresh cilantro.

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