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Sweet Potato Soup

This warm and comforting sweet potato soup is packed with nutrients and delicious flavors, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 tablespoons extra virgin olive oil
  • 1 medium onion (chopped)
  • 2 medium carrots (chopped)
  • 2 cloves garlic (grated)
  • 1 inch ginger (grated)
  • 1 teaspoon ground cumin
  • 1 pinch red pepper flakes
  • 4 cups vegetable broth Adjust based on desired consistency
  • 2 pounds sweet potatoes (peeled and chopped)
  • 1 large apple (peeled and chopped)
  • 1 teaspoon salt
  • 2 twists black pepper
  • ⅓ cup coconut milk
  • 2 tablespoons apple cider vinegar
  • 4 pieces lime wedges (to squeeze on top)
  • Cilantro (for garnish, optional)

Method
 

Preparation
  1. Heat 1½ tablespoons of extra virgin olive oil in a large pot or Dutch oven.
  2. Add 1 medium chopped onion and 2 chopped carrots. Fry for 3 minutes.
  3. Next, add the 2 grated cloves of garlic, the grated inch of ginger, 1 teaspoon of ground cumin, and a pinch of red pepper flakes. Fry for 1 more minute.
  4. Add 4 cups of vegetable broth, 2 pounds of peeled and chopped sweet potatoes, and 1 large peeled and chopped apple. Season with 1 teaspoon of salt and 2 twists of black pepper.
  5. Cover the pot with a lid, bring it to a boil, then crack the lid open and let it simmer on medium heat for 20 minutes, until the sweet potatoes are fork-tender.
  6. Turn the heat off and blend the soup with an immersion blender until smooth.
  7. Stir in ⅓ cup of coconut milk and 2 tablespoons of apple cider vinegar, then simmer for five more minutes.
  8. Taste and adjust the salt if needed. Serve with squeezed lime juice on top, a pinch of cilantro, and a drizzle of chili oil if you like.

Notes

Store any leftover sweet potato soup in an airtight container in the fridge for 3 to 5 days or freeze for longer storage. For a creamier texture, blend longer or add more coconut milk. Adjust spice levels with red pepper flakes to taste.