Description
A cozy, creamy sweet potato soup that blends earthy sweetness with warm spices, topped with fresh herbs and crunchy seeds for the perfect comforting bowl.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: pumpkin seeds, cream swirl, chopped fresh parsley
Instructions
- Set a large pot over medium heat and warm it up.
- Add olive oil, then sauté chopped onion for 3–4 minutes until translucent. Stir in garlic and cinnamon and cook another minute.
- Add the diced sweet potatoes and stir to coat with the aromatics.
- Pour in vegetable broth and bring to a gentle boil.
- Reduce heat and simmer for about 20 minutes until sweet potatoes are fork-tender.
- Turn off heat and blend the soup until smooth using an immersion blender or in batches with a regular blender.
- Stir in coconut milk and season with salt and pepper.
- Ladle into bowls and top with cream swirl, pumpkin seeds, and fresh herbs.
Notes
- Roasting sweet potatoes first adds a deeper flavor.
- A splash of lemon juice at the end brightens the dish.
- Double the batch and freeze leftovers for later.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg