Sweet Potato Soup
As the crisp autumn air begins to settle in, there is nothing more comforting than a warm bowl of homemade soup. This creamy sweet potato soup is the perfect fall dish, packed with flavor and nutrients to boost your immune system.
The sweet potatoes are roasted to perfection, then blended with aromatic spices, rich coconut milk, and a touch of heat from cayenne pepper. It’s the ideal way to warm up on a chilly evening.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 pounds of sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 can coconut milk
- Optional: salt and pepper to taste, cilantro to garnish
Instructions
- Saute the aromatics: heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened about 5 minutes
- Add spices: Stir in the cumin, smoked paprika, and cayenne pepper and cook for a minute more. Then add the cubed sweet potatoes and vegetable broth.
- Simmer: bring to a boil, then reduce the heat to simmer until the sweet potatoes are tender. It takes about 20-25 minutes. Remove from the heat let it cool slightly.
- Blend: using an immersion blender puree the soup until smooth. If you have a regular blender be careful blending the hot soup. Stir in the coconut milk and season with salt and pepper to taste.
Tips:
- for a thicker soup reduce the liquid and add more sweet potatoes
- you can switch out the coconut milk to heavy cream
- for a sweeter soup you can add some honey and maple syrup
- for a roasted taste, roast the sweet potatoes on a baking sheet before cooking
Enjoy! Happy Fall!