Description
Learn how to make a delicious and hearty sweet potato soup that will warm you up from the inside out. Perfect for a cozy meal on a chilly day!
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 medium yellow onion, chopped
- 1 heaping teaspoon sea salt
- Freshly ground black pepper
- 3 medium sweet potatoes, 1 1/2 pounds (680 g), peeled and cubed
- 1 apple, peeled and chopped
- 3 garlic cloves, grated
- 1 teaspoon (5 ml) grated fresh ginger
- 1 teaspoon (5 ml) ground coriander
- 1/2 teaspoon (3 ml) smoked paprika
- 1 teaspoon (5 ml) apple cider vinegar
- 3 to 4 cups (720 to 960 ml) vegetable broth
- 1 (14-ounce) can (400 g) coconut milk, reserve 1/4 cup for garnish
- Pepitas, for garnish
- Fresh cilantro, for garnish
- Aleppo pepper or red pepper flakes, for garnish
- Crusty bread, for serving
Instructions
- Warm the vegetable oil in a large saucepan over medium heat. Introduce the chopped onion, a generous teaspoon of sea salt, and a few turns of freshly ground black pepper. Sauté until the onion becomes tender, about 5 to 8 minutes.
- Incorporate the cubed sweet potatoes and chopped apple into the pot and continue cooking, stirring from time to time, until they start to soften, approximately 8 to 10 minutes.
- Add the grated garlic, fresh ginger, ground coriander, and smoked paprika, stirring well to combine.
- Mix in the apple cider vinegar, then pour in 3 cups of vegetable broth along with the coconut milk. Increase the heat to bring the mixture to a boil, cover it, and then lower the heat to let it simmer. Allow it to cook until the sweet potatoes are soft, which should take around 20 to 30 minutes.
- Allow the soup to cool slightly before transferring it into a blender. Blend until smooth, working in batches if needed. If the soup appears too thick, gradually blend in up to 1 more cup of broth.
- Adjust the seasoning to your liking, then garnish with a drizzle of reserved coconut milk, pepitas, fresh cilantro, and a sprinkle of Aleppo pepper, if you wish. Serve with a side of crusty bread.
Notes
- Blend the soup until smooth for a creamy texture
- Adjust the vegetable broth amount for desired consistency
- Try different garnishes like toasted coconut or lime juice; serve with warm naan bread
