Sweet Potato Soup
User Reviews
5
Sweet Potato Soup
Description
Sweet Potato Soup begins by sautéing diced onions, celery, and carrots to develop a softened base. Cubed sweet potatoes, fresh ginger, ground coriander, and curry powder are added and cooked briefly to awaken the spices and meld flavors. Vegetable broth is poured in, and the mixture simmers until the sweet potatoes become tender. The soup is then pureed with an immersion or regular blender to a smooth consistency before stirring in light coconut milk to add a subtle creaminess and tropical note without heaviness. The resulting soup balances sweet and savory elements with gentle spice, producing a comforting, creamy texture. Served with fresh cilantro and toasted cashews, it offers both freshness and a contrasting crunch. This soup can be stored refrigerated for several days and freezes well for longer storage, allowing for convenient reheating as a hearty meal component.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, large
- 2 celery chopped, stalks
- 2 carrot chopped
- 4 sweet potato peeled and cubed, medium
- 1 tablespoon ginger grated, fresh
- 1 teaspoon ground coriander
- ½ teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups vegetable broth low sodium
- ½ cup coconut milk canned, light, unsweetened
- cilantro for serving, fresh
- cashews for serving, toasted
Instructions
- In a large pot over medium heat, heat the olive oil. Cook the onions, celery and carrots until soft and translucent, about 5-7 minutes.
- Add the sweet potatoes, ginger, coriander and curry and cook until fragrant, about 2 more minutes.
- Add the vegetable broth and bring mixture to a boil. Lower the heat, cover and simmer until the sweet potatoes are tender, about 30-35 minutes.
- Puree the mixture with an immersion blender (or regular blender, in batches) to desired consistency.
- Stir in light unsweetened coconut milk and serve topped with fresh cilantro and roasted cashews, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze portions for up to 6 months to extend shelf life.
- Use fresh ginger for best flavor and aroma.
- Puree between batches if using a standard blender to avoid overflow.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Sodium | 943mg | 39% |
| Potassium | 644mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 25232IU | 505% |
| Vitamin C | 7mg | 8% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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