Sweet Potato Soup
This Sweet Potato Soup is the epitome of comfort, blending the natural sweetness of roasted sweet potatoes with aromatic spices for a rich, creamy, and satisfying dish. Perfect for cooler weather, this soup is easy to make, nourishing, and full of flavor. The blend of cumin, cinnamon, and coconut milk adds a warm, velvety texture that will make this soup a family favorite.
Equipment
- 1 Large Pot (for sautéing and simmering)
- 1 Immersion Blender (or regular blender) – For blending the soup to a creamy texture
- 1 Chopping Knife – For preparing the vegetables
- 1 Cutting Board (for chopping ingredients)
- 1 Measuring Cup – For broth measurement
- 1 wooden spoon (for stirring)
Ingredients
- 2 large Sweet potatoes peeled and cubed
- 1 medium Onion finely chopped
- 2 cloves Garlic minced
- 4 cups Vegetable broth or chicken broth
- 1 tablespoon Olive oil
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cumin
- 1/2 teaspoon Cinnamon
- 1/2 cup Coconut milk optional, can substitute with heavy cream
- Salt & Pepper to taste
- Fresh cilantro or parsley for garnish optional
Instructions
- Prepare the vegetables: Peel and chop the sweet potatoes into cubes. Chop the onion and mince the garlic.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 4-5 minutes until soft. Add garlic and cook for an additional minute.
- Cook the sweet potatoes: Add the sweet potatoes to the pot, stirring to coat them with the aromatics. Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the sweet potatoes are tender.
- Blend the soup: Once the sweet potatoes are tender, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender. For a chunkier soup, blend only half.
- Add creaminess: Stir in the coconut milk (or heavy cream) and adjust the seasoning with salt and pepper. Simmer for an additional 5 minutes to heat through.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve with a swirl of coconut cream or a sprinkle of roasted seeds if desired.
Notes
- Vegan Option: To keep the soup vegan, stick with coconut milk and vegetable broth.
- Thickening Tip: If you prefer a thicker consistency, reduce the broth or add an extra sweet potato to the soup.
- Storage: This soup can be stored in the refrigerator for 3-4 days. You can also freeze it for up to 3 months. Let it cool completely before storing.
- Spice Variations: For extra spice, you can add a pinch of cayenne pepper or chili flakes.