Description
This creamy and comforting Sweet Potato Soup combines the natural sweetness of sweet potatoes with warming spices and fresh ginger. Enhanced with a splash of coconut cream or yogurt and a crunchy pistachio garnish, this easy-to-make soup is perfect for a cozy meal. It’s a vibrant, flavorful, and healthy vegetarian recipe that can be prepared in under an hour.
Ingredients
Scale
Main Ingredients
- 2 tablespoons avocado oil or olive oil
- 3 carrots, sliced
- 1 yellow onion, diced
- 1 1/2 pound sweet potatoes, peeled and diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, finely chopped
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 4 cups vegetable broth, or more for thinner consistency
Garnish
- watercress
- pistachios, chopped
- coconut cream or yogurt
- additional red pepper flakes
- cracked black pepper
Instructions
- Heat the oil: In a large stock pot over medium-high heat, warm the avocado or olive oil until shimmering.
- Sauté vegetables: Add diced yellow onion and sliced carrots to the pot. Stir frequently and cook for 8 minutes until carrots soften slightly.
- Add aromatics: Stir in minced garlic, chopped fresh ginger, red pepper flakes, and paprika. Continue cooking for 3 minutes or until fragrant.
- Add sweet potatoes and broth: Mix in diced sweet potatoes and pour in the vegetable broth. Increase heat to high and bring the mixture to a boil.
- Simmer: Reduce heat to low, cover with a lid, and let simmer for 20 minutes or until the sweet potatoes are fork tender.
- Blend the soup: Using a ladle, transfer the soup in batches to a high-powered blender. Blend on high for 1 minute or until smooth and creamy. Add extra broth or water if you prefer a thinner consistency.
- Serve and garnish: Pour the blended soup into bowls. Garnish with a swirl of coconut cream or yogurt, chopped pistachios, a sprinkle of red pepper flakes, cracked black pepper, and fresh watercress.
Notes
- Do not exceed 1 1/2 pounds of sweet potato to avoid overfilling your blender.
- Adjust the thickness of the soup by adding more vegetable broth or water during blending to your preferred consistency.
- For a vegan version, use coconut cream instead of yogurt for garnish.
- Red pepper flakes can be adjusted to taste depending on your spice preference.
Nutrition
- Serving Size: 1 bowl (about 250 ml)
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
