This creamy and velvety sweet potato soup is the ultimate comfort dish, blending the natural sweetness of roasted sweet potatoes with warm spices and a hint of coconut milk for richness.
Sweet Potato Soup
4
servings10
minutes30
minutesIt’s a perfect balance of savory and sweet, making it an ideal dish for cozy nights or a nourishing meal any time of the year. Garnished with crispy roasted chickpeas, a swirl of coconut cream, and fresh herbs, this soup is as stunning as it is delicious.
Ingredients
2 large sweet potatoes, peeled and cubed
1 small onion, chopped
2 cloves garlic, minced
1 medium carrot, chopped
1 teaspoon ginger, grated
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
4 cups vegetable broth
1 cup coconut milk
1 tablespoon olive oil
Salt and black pepper, to taste
Optional: Roasted chickpeas, pumpkin seeds, fresh cilantro, or a drizzle of coconut cream for garnish
Directions
- In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and carrot. Sauté for 3–5 minutes until softened.
- Add sweet potatoes, grated ginger, cumin, smoked paprika, salt, and black pepper. Stir well to coat the vegetables in the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the sweet potatoes are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a blender and blend until creamy.
- Stir in the coconut milk and let it warm through for 2–3 minutes. Taste and adjust seasoning if needed.
- Ladle into bowls and top with roasted chickpeas, a swirl of coconut cream, or fresh cilantro. Serve hot and enjoy!
