Sweet Potato Soup
User Reviews
4.9
Sweet Potato Soup
Description
Sweet Potato Soup features peeled and cubed sweet potatoes and apple cooked with sautéed onion, garlic, and ginger for a sweet and fragrant base. Spices such as ground coriander and smoked paprika contribute earthy and smoky notes while apple cider vinegar introduces brightness. Coconut milk adds a creamy, full-bodied texture that melds well with the vegetable broth used for simmering.
After simmering until tender, the ingredients are blended to a smooth consistency that can be adjusted with additional broth for desired thickness. Garnishes like pepitas, fresh cilantro, and Aleppo pepper add layers of nutty crunch, fresh herbal brightness, and mild heat, respectively. Serving with crusty bread complements the soup's creamy body.
This soup suits cooler days when a warming, mildly spiced dish is welcome. It balances sweet and savory elements with smoothness from pureeing and the tropical richness of coconut milk, making it both soothing and flavorful.
The recipe notes that the soup thickens as it cools; reheating with a little water restores its smooth texture. This tip aids in making leftovers enjoyable without losing the soup’s creamy consistency.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion chopped, medium
- 1 heaping teaspoon salt sea salt
- black pepper freshly ground
- 3 sweet potato 1½ pounds, peeled and cubed, medium
- 1 apple peeled and chopped
- 3 garlic grated, cloves
- 1 teaspoon ginger grated fresh
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- 3 to 4 cups vegetable broth
- 1 (14-ounce) can coconut milk reserve ¼ cup for garnish, full-fat
Serving Options
- Pepitas for garnish
- cilantro for garnish, fresh
- Aleppo pepper for garnish, or red pepper flakes
- bread for serving, crusty
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.
Notes
- When reheating, add a small amount of water to loosen the soup and maintain a smooth, creamy consistency.
User Reviews
Overall Rating
4.9
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