Sweet Potato Soup

Name: Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion; 1 heaping teaspoon sea salt; freshly ground black pepper; 3 medium sweet potatoes; 1 apple; 3 garlic cloves; 1 teaspoon grated fresh ginger; 1 teaspoon ground coriander; ½ teaspoon smoked paprika; 1 teaspoon apple cider vinegar; 3 to 4 cups vegetable broth; 1 (14-ounce) can full-fat coconut milk; Pepitas; fresh cilantro; Aleppo pepper or red pepper flakes; crusty bread

User Reviews

4.9

816 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Course
Soup
Cuisine
American

Sweet Potato Soup

Iris Warren

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On a cold winter or fall night, warm up with this creamy sweet potato soup! It's healthy, comforting, and filled with delicious sweet and smoky flavor. Vegan and gluten-free.

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Ingredients

Servings

2 tablespoons extra-virgin olive oil
1 medium yellow onion chopped
1 heaping teaspoon sea salt
freshly ground black pepper
3 medium sweet potatoes 1½ pounds, peeled and cubed
1 apple peeled and chopped
3 garlic cloves grated
1 teaspoon grated fresh ginger
1 teaspoon ground coriander
½ teaspoon smoked paprika
1 teaspoon apple cider vinegar
3 to 4 cups vegetable broth
1 (14-ounce) can full-fat coconut milk reserve ¼ cup for garnish

Serving Options

Pepitas for garnish
fresh cilantro for garnish
Aleppo pepper or red pepper flakes for garnish
crusty bread for serving

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Instructions

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
Add the garlic, ginger, coriander, and smoked paprika and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and top with a swirl of coconut milk, pepitas, cilantro, and Aleppo pepper, if desired. Serve with crusty bread.

Equipments used:

Notes

This soup thickens as it cools. If reheating it, stir in a little water to create a smooth, creamy consistency.
This soup thickens as it cools. If reheating it, stir in a little water to create a smooth, creamy consistency.