Name: Sweet Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 6
Ingredients: 2 lbs (900g) sweet potatoes, peeled and cubed; 1 large onion, diced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 4 cups (950ml) vegetable broth; 1 cup (240ml) coconut milk; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp cayenne pepper (optional); 2 tbsp olive oil; Salt and freshly ground black pepper to taste; Fresh chives or cilantro for garnish

Instructions

Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and cook until softened, about 5-7 minutes. Add garlic and ginger and cook for another minute until fragrant.
Add sweet potatoes and spices

Add the cubed sweet potatoes to the pot along with cinnamon, nutmeg, and cayenne pepper (if using). Stir to coat the sweet potatoes with the spices and cook for 2-3 minutes.
Simmer the soup

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer, covered, for about 20-25 minutes or until sweet potatoes are very tender when pierced with a fork.
Blend until smooth

Remove from heat and use an immersion blender to purée the soup until completely smooth. Alternatively, carefully transfer in batches to a countertop blender, then return to the pot.
Add coconut milk and season

Stir in the coconut milk and heat gently without boiling. Season with salt and pepper to taste. If the soup is too thick, add a little more broth or water to reach desired consistency.
Serve and garnish

Ladle the soup into bowls and garnish with a swirl of coconut milk, fresh chives or cilantro, and a sprinkle of cinnamon if desired. Serve hot with crusty bread on the side.

Sweet Potato Soup

Ingredients

Instructions

Nutritional Information