Description
Sweet potato soup is a rich, velvety blend of sweet potatoes, carrots, ginger, and spices. This creamy and comforting soup is both filling and flavorful, perfect for a cozy meal any time of year.
Ingredients
- 2 tablespoons avocado oil, or olive oil
- 3 carrots, sliced
- 1 yellow onion
- 1 1/2 pound sweet potatoes, peeled and diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, finely chopped
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 4 cups vegetable broth (or more for thinner consistency)
- Garnish:
- Watercress
- Pistachios
- Coconut cream or yogurt
- Red pepper flakes
- Cracked black pepper
Instructions
1. Heat the oil in a large stock pot on medium high heat. Add the diced onion and carrots and stir frequently for 6–8 minutes, or until the carrots have softened slightly.
2. Add the garlic, ginger, red pepper flakes, and paprika. Stir for 2–3 minutes until fragrant.
3. Add the diced sweet potato and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, cover with a lid, and simmer for 15–20 minutes, or until the sweet potato is fork tender.
4. Use a ladle to transfer the soup to a high-powered blender. Blend on high for one minute or until creamy. Add more broth or water for a thinner consistency if desired.
5. To serve, pour into a bowl and garnish with coconut cream or yogurt, chopped pistachios, red pepper flakes, cracked black pepper, and watercress.
Notes
Do not exceed 1 1/2 pounds of sweet potato or you may exceed your blender’s fill line.
Adjust thickness by adding more broth or water during blending.
Soup stores well in the fridge for 3–4 days or can be frozen before garnishing for longer storage.