Sweet Potato Soup
This vegan sweet potato soup combines sweet potatoes, fresh ginger, spices and coconut milk for a velvety smooth soup that is loaded with flavor. It's so rich and creamy you won’t even miss the dairy!
- 1 Tablespoon avocado oil or olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 Tablespoon fresh ginger finely chopped
- 2 large sweet potatoes peeled and chopped (about 6 cups chopped)
- 1 teaspoon dried oregano
- ¼ teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- pinch cayenne pepper optional
- 1 15 oz can coconut milk
- 1 32 oz container vegetable broth
- For topping: Drizzle of coconut milk, hemp hearts, red pepper flakes, fresh parsley, sprinkle of paprika and/or croutons.
Heat oil in a large pot over medium heat. Add onion, garlic and fresh ginger to the pot and sauté until fragrant and soft, about 7 minutes. Stir frequently so that onions and garlic don’t burn.
Add chopped sweet potatoes, dried oregano, paprika, sea salt, ground pepper and cayenne pepper, if using.
Add coconut milk and vegetable broth to the pot and bring mixture to a boil. Reduce heat to a simmer and cook for about 20 minutes or until sweet potatoes are tender.
Use an immersion blender to blend soup until smooth. If you don't have an immersion blender you can use a blender. Just blend in batches, making sure to not fill your blender past the maximum fill line and be extra careful because the soup will be hot!
Serve in a bowl with toppings of choice.
After allowing to cool completely, store in an airtight container in the refrigerator for up to one week or freeze for up to three months.
Serving: 11/2 cups | Calories: 326kcal | Carbohydrates: 22g | Protein: 5g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1422mg | Potassium: 457mg | Fiber: 3g | Sugar: 9g