Creamy Sweet Potato Soup
Delicious and creamy soup with coconut milk and ginger
Servings 4 servings
Equipment
- 1 large pot
Ingredients
- 2 tablespoons coconut oil
- ½ sweet onion chopped
- 2 tablespoons ginger grated
- 2 cloves garlic chopped
- ½ teaspoon salt
- ½ teaspoon pepper freshly cracked
- 2 cups vegetable or chicken broth
- 4 cups sweet potato cubes 2 large or 3 small sweet potatoes
- 1 14 oz can coconut milk
Instructions
- Melt the coconut oil in a large pot
- Add the onion and saute about 10 minutes until it begins to caramelize and turn golden brown
- Add the garlic, ginger, salt, and pepper. Saute for about 3 minutes until fragrant
- Add the sweet potato cubes and saute for 5 minutes, stirring occasionally until they start to brown
- Pour in the vegetable stock and bring to a boil
- Reduce to a simmer, cover the pot and cook for about 15-20 minutes, until the sweet potato cubes are fork tender
- Turn off the heat, use an immersion blender to puree until smooth. Or let cool slightly, carefully transfer to a blender and blend until smooth
- Add the coconut milk, and puree and blend again until combined
- Return soup to the pan and reheat if necessary
Notes
If you don't have fresh ginger, substitute 1/2 teaspoon dried ginger.
I recommend using coconut milk, not any other milk. The coconut milk adds so much flavor and creaminess to the soup.
After the sweet potatoes are fork tender, I pour the mixture in a large bowl and puree with an immersion blender.