Description
Discover how to make delicious sweet potato soup bowls that are perfect for cozy nights in. Our easy recipe will warm you up from the inside out!
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 (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, full-fat, 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 pot over medium flame. Toss in the chopped onion, a teaspoon of sea salt, and a few shakes of black pepper, sautéing until the onion becomes tender, around 5 to 8 minutes. Introduce the cubed sweet potatoes and chopped apple, cooking and stirring every so often, until they start to soften, approximately 8 to 10 minutes.
- Incorporate the grated garlic, fresh ginger, ground coriander, and smoked paprika, stirring everything together. Pour in the apple cider vinegar, followed by 3 cups of vegetable broth and the full-fat coconut milk. Allow the mixture to reach a boil, then cover the pot and lower the heat to maintain a gentle simmer. Let it cook until the sweet potatoes are soft, about 20 to 30 minutes.
- Once slightly cooled, transfer the soup into a blender in batches if needed, and blend until the texture is smooth. If the consistency is too thick, add up to an additional cup of broth and blend again. Adjust the seasoning to your liking, and embellish with a drizzle of reserved coconut milk, pepitas, chopped cilantro, and a sprinkle of Aleppo pepper if you wish. Accompany the soup with some crusty bread.
Notes
- Blend the soup until smooth for a creamier texture, adjusting consistency with broth as needed.
- Garnish with a drizzle of apple cider vinegar for a touch of sweetness and acidity.
- Toast pepitas for a nutty crunch before using as a garnish; sprinkle Aleppo pepper for a spicier kick.
