Description
Warm up with this creamy, flavorful soup that combines sweet potatoes, aromatic spices, and rich coconut milk for a comforting dish perfect for any occasion.
Ingredients
Scale
- 2–3 medium sweet potatoes (peeled and diced)
- 1 medium yellow onion (chopped)
- 3–4 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon turmeric powder
- 4 cups vegetable broth
- Salt & pepper (to taste)
Instructions
- Prepare Your Ingredients: Peel and dice the sweet potatoes into evenly sized chunks. Chop the onion and mince the garlic and ginger.
- Sauté the Aromatics: In a large pot over medium heat, add a splash of oil. Once hot, toss in the chopped onion, garlic, and ginger. Sauté until fragrant, about three minutes.
- Add Sweet Potatoes: Add the diced sweet potatoes and turmeric powder to the pot. Stir everything together for about two minutes to combine the flavors.
- Pour in Broth: Add four cups of vegetable broth to the pot and bring it to a boil. Reduce heat to low and let it simmer for about twenty minutes until the sweet potatoes are tender.
- Blend Until Smooth: Using an immersion blender or transferring to a standard blender, blend until smooth. If using a standard blender, let it cool slightly first before blending.
- Stir in Coconut Milk: Return the blended soup to low heat and stir in one can of coconut milk. Heat gently for another five minutes, seasoning with salt and pepper as desired.
- Serve: Transfer to bowls and garnish with fresh herbs or chili flakes if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: For added flavor, consider roasting sweet potatoes before adding them to the soup. Customize by adding vegetables like carrots or spinach for extra nutrition.