Sweet Potato Soup Recipe
This Sweet Potato Soup recipe is loaded with warming spices like cinnamon, ginger and cumin. It's thick and creamy from the coconut milk, which makes it the ultimate fall food! Just 1 pot needed!
Equipment
- Stovetop
- Dutch oven or soup pot
- Immersion or standard blender
Ingredients
- 2 tbsp oil (we use olive oil)
- 1 medium onion, diced
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon cumin seeds *
- 1 teaspoon coriander seeds
- ½ teaspoon chili flakes (optional, for heat)
- 2 tbsp tomato paste
- 1 whole cinnamon stick
- 2 cups cubed sweet potatoes
- 2 cups cubed carrots
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4-5 cups vegetable broth or water
- 1 14-ounce can full-fat coconut milk (add less for less fat)
Instructions
- To a Dutch oven or a large soup pot, heat some oil over medium-low heat. Once hot, add onion, ginger, and garlic. Cook for 2-3 minutes or until lightly golden. Stir often to prevent burning.
- Then, add your whole spices- coriander seeds, cumin seeds, and a cinnamon stick, as well as the tomato paste and chili flakes (optional). Stir and cook for 2 more minutes.
- Add the sweet potatoes, carrots, vegetable broth, salt, and black pepper. Bring to a boil. Simmer on medium-low heat for 25-30 minutes or until the vegetables are soft.
- Remove the cinnamon stick. Add in the coconut milk and stir. Use an immersion blender to blend the soup until creamy. If are using a standard blender it's important to let the soup cool a bit before transferring it. Don't fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape.
- Pour the soup back to the pot and add any additional broth or water if you need to thin it out. At this point, you can taste and adjust the flavor if needed- more salt for saltiness, some lime juice for tang, or black pepper for a kick.
- Serve immediately and top with some croutons, crispy chickpeas, or fresh herbs (all optional).
Notes
Storage Tips
Fridge: Let soup cool to room temperature. Transfer to a container with a lid. Store in the fridge for up to 5 days.
Freezer: Let soup cool to room temperature. Transfer to a container with a lid. Freeze for up to 6 months. Let thaw overnight in the fridge before serving.
*If you don't have those spices on hand, you can use ground spices instead, just double the quantity.
**Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition
Calories: 225kcal
Tried this recipe?Let us know how it was!