Description
A warming and nourishing sweet potato soup with earthy carrots and fragrant spices, elevated by creamy coconut milk and a hint of ginger.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 2 cups carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sautรฉ the onion and garlic until translucent and fragrant, about 3-5 minutes.
- Add the sweet potatoes, carrots, and ginger. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer, partially covered, for 20 minutes or until tender.
- Stir in coconut milk, salt, black pepper, and cayenne. Simmer for another 5 minutes.
- Remove from heat and puree the soup until smooth using an immersion blender.
- Serve warm, garnished with fresh herbs or coconut cream if desired.
Notes
For a creamier texture, use full-fat coconut milk. Adjust seasoning to taste, and consider garnishing with nuts or herbs for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Simmering and blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg