Description
This creamy sweet potato soup is smooth and comforting. It uses simple ingredients. You can make it in under an hour.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 pounds sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (13.5 oz) coconut milk
- 1 tablespoon lime juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute.
- Stir in sweet potatoes, vegetable broth, cumin, ginger, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes until sweet potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk and lime juice.
- Heat through and serve.
Notes
- For a thinner soup, add more broth.
- Garnish with fresh cilantro or pumpkin seeds.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 350
- Sugar: 12g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg