Creamy Sweet Potato Soup (Print-Friendly Recipe)
Creamy sweet potato soup blended with ginger, apple, and coconut milk for a silky, aromatic finish.
# Ingredients List:
→ Base Vegetables
01 -
1 medium onion, finely chopped
02 -
2 large carrots, peeled and chopped
03 -
2 pounds sweet potatoes, peeled and diced
→ Aromatics and Spices
04 -
2 cloves garlic, grated
05 -
1 inch fresh ginger, grated
06 -
1 teaspoon ground cumin
07 -
1 pinch red pepper flakes
→ Fruity and Tangy
08 -
1 large apple, peeled and chopped
09 -
2 tablespoons apple cider vinegar
→ Liquids
10 -
1 1/2 tablespoons extra virgin olive oil
11 -
4 cups vegetable broth
12 -
1/3 cup coconut milk
→ Seasoning
13 -
1 teaspoon salt
14 -
Freshly ground black pepper, 2 twists
→ Garnish (optional)
15 -
4 lime wedges
16 -
Fresh cilantro, chopped
17 -
Chili oil, for drizzling
# How to Make It:
01 -
Heat extra virgin olive oil in a large pot or Dutch oven over medium heat. Add onion and carrots and sauté for 3 minutes until softened.
02 -
Add grated garlic, grated ginger, ground cumin, and red pepper flakes. Sauté for 1 additional minute until fragrant.
03 -
Add vegetable broth, sweet potatoes, apple, salt, and black pepper. Stir to combine.
04 -
Cover with a lid and bring to a boil. Reduce heat, crack the lid open, and simmer on medium for 20 minutes or until sweet potatoes are fork tender.
05 -
Turn off the heat and blend the contents with an immersion blender or in batches in a standing blender until smooth and creamy.
06 -
Stir in coconut milk and apple cider vinegar, then simmer for 5 additional minutes over low heat.
07 -
Taste and adjust seasoning if needed. Ladle soup into bowls, garnish with a squeeze of lime juice, fresh cilantro, and a drizzle of chili oil as desired.
# Extra Information:
01 -
The soup thickens upon refrigeration. Add water or broth to loosen when reheating.
02 -
Store cooled soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.