Creamy Coconut Ginger Sweet Potato Soup
User Reviews
5
Creamy Coconut Ginger Sweet Potato Soup
Description
The Creamy Coconut Ginger Sweet Potato Soup features diced sweet potatoes and chickpeas gently cooked in a broth infused with aromatic onion, carrot, celery, garlic, and freshly grated ginger. Ground turmeric and cumin add an earthy warmth, complemented by a dash of crushed red pepper flakes for subtle heat. Coconut milk enriches the broth, giving the soup a smooth and creamy mouthfeel. Kale adds color and a slight bitterness that balances the creaminess.
Simmering the vegetables until tender and adding the kale last ensures the leaves stay bright and slightly crisp. The soup can be served garnished with pepitas and additional crushed red pepper flakes for texture and a touch of extra spice.
Storing leftovers in an airtight container keeps the soup fresh for up to five days, and it can be frozen for up to three months. Reheat gently to preserve the flavors and texture.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 carrot diced
- 1 celery diced, rib
- 3 garlic minced, cloves
- 1 tablespoon ginger about 1-inch piece of ginger, freshly grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin ground
- 1/2 teaspoon Turmeric ground
- crushed red pepper flakes dash
- 1 1/2 lbs sweet potato peeled and diced into 1/2-inch pieces
- 4 cups vegetable broth
- 15 oz chickpeas rinsed and drained, canned
- 13.5 oz coconut milk full fat, canned
- 2 cups kale ribs removed, chopped
- Pepitas optional, garnish, crushed
- red pepper flakes optional, garnish, crushed
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
- Store this soup in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Allow the soup to cool completely before freezing; it can be frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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