Creamy Coconut Ginger Sweet Potato Soup
User Reviews
5.0
72 reviews
Excellent
Creamy Coconut Ginger Sweet Potato Soup
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This Creamy Coconut Ginger Sweet Potato Soup is a vibrant, comforting blend of sweet potatoes, aromatic ginger, creamy coconut milk, protein-packed chickpeas, and nutrient-rich kale, offering a nourishing and flavorful bowl of goodness. Make a big pot, it's perfect for meal prep and it freezes well too!
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Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger, about 1-inch piece of ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- Dash of crushed red pepper flakes
- 1 1/2 lbs sweet potatoes, peeled and diced into 1/2-inch pieces
- 4 cups vegetable broth
- 15 oz can chickpeas, rinsed and drained
- 13.5 oz can full fat coconut milk
- 2 cups chopped kale, ribs removed
- Garnish: pepitas and crushed red pepper flakes, optional
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Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery to the pot and stir. Sauté, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute.
- Stir in the ginger, salt, pepper, cumin, turmeric, and crushed red pepper flakes.
- Add the sweet potatoes and stir to coat in the spices. Add the vegetable broth and stir. Place the lid on top of the pot and bring to a boil. Once the soup is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so steam can escape. Simmer until the sweet potatoes are tender, about 25 to 30 minutes.
- Add the chickpeas, coconut milk, and kale to the pot and stir. Simmer for 3 to 5 minutes or until the kale is wilted. Taste and season with additional salt and pepper, if necessary.
- Ladle the soup into bowls and garnish with pepitas and crushed red pepper flakes, if desired. Enjoy!
Notes
- How to Store: store the soup in an airtight container in the fridge for up to 5 days.
- How to Freeze: let the soup cool and store in a freezer container for up to 3 months.
Nutrition Information
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Calories
311kcal
(16%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
995mg
(41%)
Potassium
730mg
(21%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
18836IU
(377%)
Vitamin C
13mg
(14%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 995mg | 41% |
| Potassium | 730mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 18836IU | 377% |
| Vitamin C | 13mg | 14% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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