Silky Ginger Sweet Potato Soup
User Reviews
5
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Total Time
1 hr
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Servings
4
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Course
Main Course
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Cuisine
American
Silky Ginger Sweet Potato Soup
Description
Silky Ginger Sweet Potato Soup is prepared by slowly caramelizing diced sweet onions in coconut oil until golden, developing depth of flavor. Fresh garlic, grated ginger, salt, and cracked black pepper are then cooked briefly with the onions before adding cubed sweet potatoes, which start softening with a bit of caramelization. Vegetable stock is added next to cook the potatoes fully until tender.
The mixture is pureed smooth with an immersion or regular blender, and coconut milk is incorporated to create a rich, creamy consistency. The soup is gently reheated and adjusted for seasoning before serving. Toppings such as sliced green onions and hemp hearts add texture and subtle contrasting flavors.
This soup is well suited for cooler weather or as a nourishing light meal. The coconut milk provides a creamy mouthfeel without dairy, and the ginger offers a pleasant warming spice without heat. The slow cooking of onions for caramelization is key to the flavor base.
Ingredients
- 2 tablespoons coconut oil
- 1/2 sweet onion diced
- 2 garlic cloves
- 2 tablespoons ginger grated fresh
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly cracked
- 4 cups sweet potato this was 2 medium sized potatoes for me, peeled, cubes
- 2 cups vegetable stock low-sodium
- 1 coconut milk 14-ounce can, full-fat or light
- 2 green onions thinly sliced for topping
- 2 tablespoons hemp hearts for topping
- coconut milk for drizzling, or cream, extra
Instructions
- Heat a large pot over medium-low heat and add the coconut oil. Stir in the onion and cook, stirring often, until it begins to caramelize and get golden brown, about 15 to 20 minutes. Stir in the garlic, ginger, salt and pepper. Cook for about 5 to 6 minutes. Stir in the sweet potato cubes. Cook for another 5 minutes, stirring occasionally, until the sweet potatoes start soften and get a little golden too. Pour in the vegetable stock and bring the mixture to a boil. Reduce it to a simmer, cover the pot and cook for 15 to 20 minutes, just until the sweet potatoes soften.
- Once the potatoes are fork tender, turn off the heat. Use an immersion blender or carefully pour the mixture into a regular blender (and cover the lid with a towel!), blending until pureed and smooth. Add in the coconut milk and blend again until smooth.
- Pour the mixture back into the pot. Taste it and season additionally with more salt and pepper if needed. Heat over medium-low heat until warmed through.
- Serve with a drizzle of coconut milk and a sprinkle of green onions and hemp hearts on top.
User Reviews
Overall Rating
5
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