Sweet Potato Soup
User Reviews
3.7
Sweet Potato Soup
Description
Sweet Potato Soup features sweet potatoes cooked with aromatics including onion, garlic, and fresh ginger sautéed in avocado or olive oil. The addition of dried oregano, paprika, salt, black pepper, and optional cayenne pepper adds a layered spiciness and depth of flavor. Coconut milk and vegetable broth create a creamy, slightly tropical base. After simmering until the sweet potatoes are tender, the soup is pureed to a smooth consistency using an immersion blender or countertop blender, creating a velvety texture without added cream.
This soup can be served drizzled with extra coconut milk, and topped with hemp hearts, red pepper flakes, parsley, paprika, and crunchy croutons for a contrast of textures and flavors. The subtle sweetness of the sweet potato balances the mild warmth from spices, and the ginger offers a gentle bite.
Allow the soup to cool completely before storing leftovers in airtight containers. It can be refrigerated for up to one week or frozen for up to three months. This makes it suitable for meal prep or to enjoy over several days with reheating on the stove or microwave.
Ingredients
- 1 Tablespoon avocado oil or olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 Tablespoon ginger finely chopped, fresh
- 2 large sweet potato peeled and chopped (about 6 cups chopped
- 1 teaspoon oregano dried
- ¼ teaspoon paprika
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper ground
- pinch cayenne pepper optional
- 1 oz can coconut milk
- 1 oz container vegetable broth
- coconut milk for topping, drizzle/sprinkle
- hemp hearts
- red pepper flakes
- parsley
- paprika
- croutons
Instructions
- Heat oil in a large pot over medium heat. Add onion, garlic and fresh ginger to the pot and sauté until fragrant and soft, about 7 minutes. Stir frequently so that onions and garlic don’t burn.
- Add chopped sweet potatoes, dried oregano, paprika, sea salt, ground pepper and cayenne pepper, if using.
- Add coconut milk and vegetable broth to the pot and bring mixture to a boil. Reduce heat to a simmer and cook for about 20 minutes or until sweet potatoes are tender.
- Use an immersion blender to blend soup until smooth. If you don't have an immersion blender you can use a blender. Just blend in batches, making sure to not fill your blender past the maximum fill line and be extra careful because the soup will be hot!
- Serve in a bowl with toppings of choice.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze the soup for up to three months.
- Use an immersion blender to puree directly in the pot for convenience, or blend in batches if using a countertop blender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 326kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1422mg | 59% |
| Potassium | 457mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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