Sweet Potato Soup
A wholesome and comforting sweet potato soup with a velvety texture and rich flavors. Packed with vitamins, minerals, and antioxidants, this versatile dish is perfect for a quick lunch, light dinner, or elegant appetizer. Easy to prepare and adaptable for any season or occasion.
Equipment
- 1 Large pot For cooking the soup base
- 1 Blender Immersion or standard blender
- 1 Large pot For cooking and simmering
- 1 Mixing Bowl For seasoning potatoes
- 1 Knife For chopping ingredients
- 1 Peeler For peeling sweet potatoes
Ingredients
- 4 medium Sweet Potatoes peeled and diced
- 1 large Onion chopped
- 2 cloves Garlic minced
- 1 tablespoon Fresh Ginger grated
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 4 cups Vegetable Stock
- 1 cup Coconut Milk full-fat
- 2 tablespoons Olive Oil plus more for roasting
- Salt and Pepper to taste
Instructions
- Peel the sweet potatoes and dice them into 3cm x 3cm cubes for even cooking.
- In a mixing bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, ground cumin, and ground coriander until fully coated.
- Spread the sweet potatoes on a baking sheet and roast at 170°C (340°F) for 20–25 minutes, or until fork-tender and slightly caramelized. Set aside.
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 5–7 minutes until golden brown.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the roasted sweet potatoes to the pot, followed by the vegetable stock and coconut milk. Stir to combine.
- Bring the mixture to a gentle simmer and cook for 10–15 minutes to meld the flavors.
- Using an immersion blender (or in batches with a regular blender), puree the soup until smooth and velvety. Season with salt and pepper to taste. Adjust consistency with additional stock if needed.
- Serve hot, garnished with fresh herbs, a drizzle of coconut cream, or roasted seeds for added texture.
Notes
- Storage: Store in an airtight container in the fridge for 4–5 days or freeze for up to 3 months. Reheat gently, adding a splash of stock if needed to thin.
- Tips: Choose firm, unbruised sweet potatoes with spotless skin. Use fresh spices for maximum flavor. For a lighter version, use light coconut milk.
- Serving Suggestions: Pair with crusty bread, a citrusy side salad, or top with toasted pumpkin seeds for crunch. Add chili flakes for heat or a squeeze of lime for brightness.
- Variations: For extra protein, stir in cooked lentils or chickpeas. Blend in roasted carrots or red peppers for added sweetness and color.
- Pairings: Enjoy with a dry white wine like Sauvignon Blanc, or non-alcoholic options like ginger tea or citrus-infused sparkling water.