Description
This vibrant Sweet Potato Soup is a comforting and flavorful dish that combines the natural sweetness of sweet potatoes and apples with warming spices like ginger, coriander, and smoked paprika. Creamy coconut milk adds richness without dairy, while the apple cider vinegar provides a bright tang that balances the flavors. Garnished with pepitas, fresh cilantro, and a sprinkle of Aleppo pepper, this soup is perfect for a cozy meal served alongside crusty bread.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 heaping teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 medium sweet potatoes (about 1½ pounds), peeled and cubed
- 1 apple, peeled and chopped
- 3 garlic cloves, grated
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground 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 ¼ cup for garnish
Garnishes and Serving Options
- Pepitas, for garnish
- Fresh cilantro, for garnish
- Aleppo pepper or red pepper flakes, for garnish
- Crusty bread, for serving
Instructions
- Sauté the aromatics: Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of fresh black pepper. Sauté until the onion is soft and translucent, about 5 to 8 minutes.
- Cook sweet potatoes and apple: Add the peeled and cubed sweet potatoes along with the chopped apple to the pot. Cook, stirring occasionally, until they begin to soften, about 8 to 10 minutes.
- Add spices and liquids: Stir in the grated garlic, fresh ginger, ground coriander, and smoked paprika. Pour in the apple cider vinegar, followed by 3 cups of vegetable broth and the full-fat coconut milk. Mix well.
- Simmer the soup: Bring the mixture to a boil, then cover and reduce the heat to low to simmer. Cook until the sweet potatoes are tender, about 20 to 30 minutes.
- Blend the soup: Allow the soup to cool slightly before transferring it to a blender. Blend in batches until completely smooth. If the soup is too thick, gradually add up to 1 cup more vegetable broth and blend until you reach your desired consistency.
- Season and garnish: Taste and adjust seasoning as needed. Serve the soup garnished with a swirl of reserved coconut milk, pepitas, fresh cilantro, and a sprinkle of Aleppo pepper or red pepper flakes if desired. Accompany with crusty bread for a satisfying meal.
Notes
- You can substitute the apple with pear for a slightly different sweetness.
- Use low-fat coconut milk if you prefer a lighter soup, but this will affect the creaminess.
- To make this soup vegan and gluten-free, ensure the vegetable broth and bread served are compliant.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Add a squeeze of fresh lime juice before serving for an extra zing.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 9g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
