Sweet Potato Soup
This coconut milk and sweet potato soup is simple and easy to make with hints of ginger and curry for wonderful flavor - vegan and so creamy!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 celery stalks chopped
- 2 carrots chopped
- 4 medium sweet potatoes peeled and cubed
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground coriander
- ½ teaspoon curry
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups low sodium vegetable broth
- ½ cup can light unsweetened coconut milk
- Fresh cilantro for serving
- Toasted cashews for serving
Instructions
- In a large pot over medium heat, heat the olive oil. Cook the onions, celery and carrots until soft and translucent, about 5-7 minutes.
- Add the sweet potatoes, ginger, coriander and curry and cook until fragrant, about 2 more minutes.
- Add the vegetable broth and bring mixture to a boil. Lower the heat, cover and simmer until the sweet potatoes are tender, about 30-35 minutes.
- Puree the mixture with an immersion blender (or regular blender, in batches) to desired consistency.
- Stir in light unsweetened coconut milk and serve topped with fresh cilantro and roasted cashews, if desired.
Video
Notes
Storage: Store in an airtight container in the fridge for up to 4 days.
Freeze: The soup will keep frozen for up to 6 months.
Nutrition
Calories: 192kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Sodium: 943mg | Potassium: 644mg | Fiber: 6g | Sugar: 10g | Vitamin A: 25232IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 1mg
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