Spiced Sweet Potato Soup
This warming, velvety sweet potato soup transforms this underutilized superfood into a comforting bowl that's both nourishing and indulgent. Perfect for chilly evenings or when you're craving something wholesome, this spiced sweet potato soup balances natural sweetness with aromatic herbs and spices for a satisfying meal that comes together with surprising ease.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Immersion Blender or Regular Blender
Ingredients
Base Ingredients
- 2 lbs sweet potatoes about 3 medium, peeled and cubed
- 1 large yellow onion diced
- 2 medium carrots chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 4 cups vegetable broth or chicken broth for non-vegetarians
- 1 can coconut milk 13.5 oz
- 2 tbsp olive oil
Spices & Seasonings
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper adjust to taste
- salt and freshly ground black pepper to taste
Finishing Touches
- 1/2 lime juiced
- fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onions and carrots, cooking until the onions become translucent, about 5-7 minutes.
- Add minced garlic and grated ginger to the pot, stirring constantly for 30 seconds until fragrant. Immediately add cumin, coriander, cinnamon, and cayenne, stirring to coat the vegetables.
- Add the cubed sweet potatoes to the pot, stirring to coat with the spice mixture. Let them cook for about 2 minutes to absorb the aromatic flavors.
- Pour in the vegetable broth, ensuring it covers the sweet potatoes. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 20-25 minutes, or until the sweet potatoes are completely tender when pierced with a fork.
- Remove the pot from heat and allow it to cool slightly. Using an immersion blender, puree the soup until completely smooth. If using a regular blender, work in batches filling only halfway, with the lid slightly ajar and covered with a kitchen towel.
- Stir in the coconut milk and gently warm the soup over low heat. Add fresh lime juice, and adjust seasonings with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro or parsley.
Notes
This soup stores exceptionally well, actually improving in flavor after a day in the refrigerator as the spices meld. Store in airtight containers in the refrigerator for up to 4 days. For freezing, cool the soup completely before transferring to freezer-safe containers, leaving 1 inch of headspace for expansion. Freeze for up to 3 months.
For a lower fat version, replace full-fat coconut milk with light coconut milk. For higher protein, add 1 cup of red lentils with the broth (increasing cooking time by 10 minutes).
Sweet potatoes need adequate salt to bring out their complex flavors. The lime juice isn't optional—it cuts through the sweetness and richness, creating necessary balance.
Nutrition
Calories: 285kcalCarbohydrates: 30gProtein: 3gFat: 18gSaturated Fat: 12gSodium: 480mgPotassium: 450mgFiber: 5gSugar: 10gVitamin A: 368IUVitamin C: 28mg
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