Description
A creamy and flavorful Sweet Potato Soup made with carrots, onions, garlic, ginger, and warming spices, blended to a smooth consistency and garnished with coconut cream, pistachios, and fresh watercress. This comforting soup is perfect for a nourishing lunch or dinner.
Ingredients
Scale
Main Ingredients
- 2 tablespoons avocado oil or olive oil
- 3 carrots, sliced
- 1 yellow onion, diced
- 1 1/2 pounds sweet potatoes, peeled and diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, finely chopped
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 4 cups vegetable broth
Garnish
- Watercress
- Pistachios, chopped
- Coconut cream or yogurt
- Additional red pepper flakes
- Cracked black pepper
Instructions
- Heat oil and sauté vegetables. Heat the oil in a large stock pot over medium-high heat. Add the diced onion and sliced carrots, stirring frequently for 8 minutes until the carrots begin to soften.
- Add aromatics and spices. Stir in the minced garlic, chopped ginger, red pepper flakes, and paprika. Cook for 3 minutes or until fragrant, taking care not to burn the garlic.
- Cook sweet potatoes in broth. Add the diced sweet potatoes and pour in the vegetable broth. Raise heat to high and bring to a boil. Once boiling, reduce heat to low and cover with a lid. Simmer for 20 minutes, or until the sweet potatoes are fork tender.
- Blend soup to creamy consistency. Use a ladle to transfer the soup in batches to a high-powered blender. Blend on high for one minute until smooth and creamy. Add more broth or water as needed to reach your desired thickness.
- Serve with garnishes. Pour the blended soup into bowls and garnish with coconut cream or yogurt, chopped pistachios, additional red pepper flakes, cracked black pepper, and fresh watercress for added texture and flavor.
Notes
- Do not exceed 1 1/2 pounds of sweet potato to avoid overfilling your blender.
- Add extra broth or water gradually to achieve your preferred soup consistency.
- You can substitute olive oil for avocado oil if preferred.
- Use a high-powered blender for best texture; an immersion blender can be used but might result in a less smooth soup.
- For a vegan version, use coconut cream instead of yogurt and ensure broth is vegetable-based.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 200 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
