Description
A warm and comforting creamy sweet potato soup that is vegan-friendly, perfect for cozy nights.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the diced sweet potatoes, vegetable broth, ground ginger, and ground cinnamon. Bring to a boil.
- Reduce heat and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
- Remove from heat and blend the soup until smooth using an immersion blender or a regular blender.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg