Prep time: 5 mins | Cook time: 30 mins | Total time: 35 mins | Servings: 4
This potato soup has a velvety smooth texture with a sweet and savory flavor. For an easy meal, I love serving this soup with a green salad and a toasted baguette.
Ingredients
1 medium yellow onion, diced
1 clove garlic, minced
1 tbsp oil, I use avocado oil
3 medium sweet potatoes, about 2 lbs., peeled and diced
1 c. full-fat coconut milk
½ tsp sea salt, more to taste
1 tbsp grated fresh ginger, or ¼ tsp ground ginger
⅛ tsp black pepper, to taste
2 ½ c. low-sodium vegetable broth
How to make Sweet Potato Soup
Step 1: In a large pot or Dutch oven, warm the oil over medium-low heat. Then, add the garlic along with the ginger and onion. Saute for about 5 minutes until the onions begin to appear translucent.
Step 2: Toss in the sweet potatoes. Pour in the vegetable broth and coconut milk. To taste, season with salt and pepper. Then, adjust the heat to medium-high. Once boiling, adjust the heat to medium-low. Bring everything to a simmer. Put the lid on and cook for additional 25 minutes or until the potatoes are completely cooked.
Step 3: Blend the mixture using an immersion blender until creamy and smooth. Or you can use a blender. If using a blender, do this in two batches, depending on the size of your blender. If needed, adjust the seasoning.
Step 4: Serve the soup right away garnished. Enjoy!
Notes:
I recommend Garnet, Jewel, or Beauregard varieties if shopping for sweet potatoes. These varieties have orange flesh and reddish-brown skin.
You can either use an immersion blender or a standard blender to blend the soup.
In individual airtight containers, store any leftovers and place them in the fridge for up to 5 days.
In a saucepan, reheat the soup on medium heat.
You can freeze the soup for up to 3 months. I suggest dividing the soup into serving sizes. Before reheating, thaw the frozen soup.
Nutrition Facts:
Calories: 243 kcal, Carbohydrates: 25g, Protein: 3g, Fat: 16g, Saturated Fat: 11g, Sodium: 1114mg, Potassium: 482mg, Fiber: 3g, Sugar: 6g, Vitamin A: 14083IU, Vitamin C: 5mg, Calcium: 44mg, Iron: 2mg
Sweet Potato Soup
Ingredients
- 1 medium yellow onion diced
- 1 clove garlic minced
- 1 tbsp oil I use avocado oil
- 3 medium sweet potatoes about 2 lbs., peeled and diced
- 1 c. full-fat coconut milk
- ½ tsp sea salt more to taste
- 1 tbsp grated fresh ginger or ¼ tsp ground ginger
- ⅛ tsp black pepper to taste
- 2 ½ c. low-sodium vegetable broth
Instructions
- In a large pot or Dutch oven, warm the oil over medium-low heat. Then, add the garlic along with the ginger and onion. Saute for about 5 minutes until the onions begin to appear translucent.
- Toss in the sweet potatoes. Pour in the vegetable broth and coconut milk. To taste, season with salt and pepper. Then, adjust the heat to medium-high. Once boiling, adjust the heat to medium-low. Bring everything to a simmer. Put the lid on and cook for additional 25 minutes or until the potatoes are completely cooked.
- Blend the mixture using an immersion blender until creamy and smooth. Or you can use a blender. If using a blender, do this in two batches, depending on the size of your blender. If needed, adjust the seasoning.
- Serve the soup right away garnished. Enjoy!
