Description
This creamy and flavorful Sweet Potato Soup is a comforting dish perfect for any season. Made with sweet potatoes, carrots, and a blend of spices, it is blended to a smooth consistency and garnished with coconut cream, pistachios, and fresh watercress for added texture and taste.
Ingredients
Scale
Soup
- 2 tablespoons avocado oil or olive oil
- 3 carrots, sliced
- 1 yellow onion, diced
- 1 1/2 pound 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, or more for thinner consistency
Garnish
- Watercress, for garnish
- Chopped pistachios, for garnish
- Coconut cream or yogurt, for garnish
- Additional red pepper flakes, for garnish
- Cracked black pepper, for garnish
Instructions
- Heat the oil: Heat the oil in a large stock pot over medium-high heat until shimmering.
- Sauté vegetables: Add the diced onion and sliced carrots; stir frequently for 8 minutes or until the carrots soften slightly.
- Add aromatics and spices: Stir in the minced garlic, chopped ginger, red pepper flakes, and paprika; cook for 3 minutes or until fragrant.
- Add sweet potatoes and broth: Add the diced sweet potatoes and pour in the vegetable broth. Increase heat to high and bring the mixture to a boil.
- Simmer the soup: Reduce heat to low, cover with a lid, and simmer for 20 minutes or until the sweet potatoes are fork-tender.
- Blend the soup: Use a ladle to transfer the soup in batches to a high-powered blender. Blend on high for one minute until creamy and smooth. Add additional broth or water if you prefer a thinner consistency.
- Serve and garnish: Pour the blended soup into bowls. Garnish with a drizzle of coconut cream or a dollop of yogurt, chopped pistachios, a sprinkle of red pepper flakes, cracked black pepper, and fresh watercress.
Notes
- Do not exceed 1 1/2 pounds of sweet potato to avoid overflow in your blender.
- Adjust the soup thickness by adding extra vegetable broth or water during blending as needed.
- You can substitute coconut cream with plain yogurt or a dairy-free yogurt alternative for garnish.
- For a spicier soup, increase the red pepper flakes to taste.
- Use a sturdy blender or blend in batches to avoid spills and ensure smooth texture.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
