Description
A warm and comforting sweet potato soup enriched with spices and coconut milk, perfect for chilly days.
Ingredients
- 1½ tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, grated
- 1 inch ginger, grated
- 1 teaspoon ground cumin
- Pinch of red pepper flakes
- 4 cups vegetable broth
- 2 pounds sweet potatoes, peeled and chopped
- 1 large apple, peeled and chopped
- 1 teaspoon salt
- Black pepper to taste
- ⅓ cup coconut milk
- 2 tablespoons apple cider vinegar
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and carrots and sauté for about 3 minutes until they start to soften.
- Stir in the grated garlic, ginger, cumin, and red pepper flakes, cooking for another minute.
- Pour in the vegetable broth, sweet potatoes, and chopped apple. Season with salt and pepper.
- Cover, bring to a boil, then simmer for about 20 minutes until sweet potatoes are fork-tender.
- Blend the soup with an immersion blender until smooth.
- Stir in coconut milk and apple cider vinegar, simmer for an additional 5 minutes.
- Taste and adjust seasoning as needed before serving.
Notes
Serve warm; add a squeeze of fresh lime juice and garnish with cilantro. Pairs well with crusty bread or salad.