March 28, 2022

Sweet Potato Soup

Sometimes you just crave a good old hearty soup – even in the warmer weather. This sweet potato soup is healthy, comforting, and filled with delicious sweet and smoky flavors. Vegan and gluten-free.

TIME SERVES DIFFICULTY
1 hour 4

INGREDIENTS

2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

1 heaping teaspoon sea salt

Freshly ground black pepper

3 medium sweet potatoes (1½ pounds), peeled and cubed

1 apple, peeled and chopped

3 garlic cloves, grated

1 teaspoon grated ginger

1 teaspoon coriander

½ teaspoon smoked paprika

1 teaspoon apple cider vinegar

3 to 4 cups vegetable broth

1 (14-ounce) can full-fat coconut milk, reserve 1/4 cup for garnish

Serving Options
Pumpkin seeds, for garnish

Fresh coriander, for garnish

Crusty bread, for serving

METHOD

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
Add the garlic, ginger, coriander, and smoked paprika, and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and top with a swirl of coconut milk, pepitas, coriander if desired. Serve with crusty bread.