Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 2 tbsp olive oil or coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp ground cinnamon
- 4 medium sweet potatoes, peeled and cubed (~5 cups)
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tbsp maple syrup (optional, for a hint of sweetness)
- Salt and black pepper, to taste
- Juice of 1 lime
Optional Garnishes:
- Fresh cilantro or parsley, chopped
- Toasted pumpkin seeds
- A drizzle of coconut milk
- A sprinkle of red chili flakes
Instructions:
- Sauté Aromatics:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, until translucent.
- Stir in the garlic, ginger, turmeric, cumin, smoked paprika, and cinnamon. Cook for another minute until fragrant.
- Cook the Sweet Potatoes:
- Add the sweet potatoes to the pot, stirring to coat them in the spices.
- Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the sweet potatoes are soft.
- Blend the Soup:
- Use an immersion blender directly in the pot to puree the soup until creamy and smooth. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
- Add Coconut Milk:
- Stir in the coconut milk and maple syrup (if using). Heat through but do not boil.
- Adjust the seasoning with salt, pepper, and lime juice to taste.
- Serve:
- Ladle the soup into bowls, garnish as desired, and enjoy!
This creamy sweet potato soup is warming, nutritious, and perfect for a quick weeknight dinner or a cozy lunch. The turmeric and spices add depth, while the coconut milk ensures a velvety texture.
