Description

Sweet Potato Vegetable Soup is a wholesome, comforting dish that combines the natural sweetness of sweet potatoes with aromatic spices and creamy coconut milk. This vibrant soup not only warms your soul on chilly nights but also serves as a nutritious option for any meal. Perfect for busy weeknights or cozy gatherings, it’s quick to prepare and sure to impress your family and friends.

Ingredients

Scale

2 medium sweet potatoes (about 500g), peeled and cubed
2 large carrots (about 200g), chopped
1 yellow onion, diced
3 garlic cloves, minced
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
2 tsp ground cumin
1 tsp ground ginger
1 tsp ground turmeric
Juice of 1 lemon
Salt and pepper to taste

Instructions

Prep your veggies: Peel and chop sweet potatoes and carrots into even chunks.
Sauté aromatics: In a large pot over medium heat, add olive oil and sauté onions until translucent (about 5 minutes).
Add garlic & spices: Stir in minced garlic, cumin, ginger, and turmeric; cook for an additional minute.
Incorporate vegetables & broth: Add sweet potatoes and carrots to the pot, followed by vegetable broth to cover. Bring to a boil.
Mix in coconut milk: Once boiling, reduce heat to low and stir in coconut milk until well combined.
Blend until smooth: After simmering for about 20 minutes or until veggies are tender, blend using an immersion blender until smooth. Taste before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 250
Sugar: 6g
Sodium: 400mg
Fat: 12g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 7g
Protein: 4g
Cholesterol: 0mg

Keywords: For extra depth of flavor, consider roasting sweet potatoes before adding them to the soup. Customize the spice level by adding red pepper flakes or fresh jalapeños during cooking. Store leftover soup in an airtight container in the fridge for up to five days or freeze for longer storage.