Description
A simple and nutritious sweet potato soup that’s perfect for any season.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1/2 tsp paprika
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until soft.
- Add diced sweet potatoes, salt, pepper, cumin, and paprika. Stir to coat.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes until sweet potatoes are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra creaminess, add coconut milk before blending.
- Top with roasted pumpkin seeds or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10g
- Sodium: 700mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
