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Sweet Potato Soup
Sometimes you just crave a good old hearty soup – even in the warmer weather. This sweet potato soup is healthy, comforting, and filled with delicious sweet and smoky flavors. Vegan and gluten-free.
| TIME | SERVES | DIFFICULTY |
| 1 hour | 4 |
| INGREDIENTS |
2 tablespoons extra virgin olive oil |
1 medium yellow onion, chopped |
1 heaping teaspoon sea salt |
Freshly ground black pepper |
3 medium sweet potatoes (1½ pounds), peeled and cubed |
1 apple, peeled and chopped |
3 garlic cloves, grated |
1 teaspoon grated ginger |
1 teaspoon coriander |
½ teaspoon smoked paprika |
1 teaspoon apple cider vinegar |
3 to 4 cups vegetable broth |
1 (14-ounce) can full-fat coconut milk, reserve 1/4 cup for garnish |
Serving Options |
Pumpkin seeds, for garnish |
Fresh coriander, for garnish |
Crusty bread, for serving |
| METHOD |
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes. |
Add the garlic, ginger, coriander, and smoked paprika, and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes. |
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and top with a swirl of coconut milk, pepitas, coriander if desired. Serve with crusty bread. |
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