Description
A deliciously creamy sweet potato soup that is both comforting and nourishing.
Ingredients
Scale
- 1½ tablespoons extra virgin olive oil
- 1 medium onion (chopped)
- 2 carrots (chopped)
- 2 cloves garlic (grated)
- 1 inch ginger (grated)
- 1 teaspoon ground cumin
- 1 pinch red pepper flakes
- 4 cups vegetable broth (add more or less based your 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 lime wedges (to squeeze on top, optional)
- Cilantro (for garnish, optional)
Instructions
- Heat 1½ tablespoons extra virgin olive oil in a large pot or Dutch oven.
- Add 1 medium onion and 2 carrots (both chopped), and fry for 3 minutes.
- Add 2 cloves garlic, 1 inch ginger (both grated), 1 teaspoon ground cumin, and 1 pinch red pepper flakes, and fry one more minute.
- Add 4 cups vegetable broth, 2 pounds sweet potatoes (peeled and diced), 1 large apple (peeled and diced), and season with 1 teaspoon salt and 2 twists black pepper. Cover and bring to a boil.
- Once boiling, crack the lid open and let simmer on medium heat for 20 minutes or until the sweet potatoes are fork tender.
- Turn the heat off and blend with an immersion blender until smooth.
- Stir in ⅓ cup coconut milk and 2 tablespoons apple cider vinegar, and simmer for five more minutes.
- Taste and adjust for salt before serving with squeezed lime juice on top, a pinch of cilantro, and a drizzle of chili oil.
Notes
- You can adjust the broth quantity based on your desired soup consistency.
- Feel free to add more spices to enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg