Sweet Potato Soup
Sweet potato soup is a rich blend of creamy sweet potatoes, carrots, fresh ginger, and a hint of spice! It's velvety smooth, filling and delicious.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons avocado oil (or olive oil)
- 3 carrots (sliced)
- 1 yellow onion
- 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)
- watercress
- pistachios
- coconut cream or yogurt
- red pepper flakes
- cracked black pepper
Instructions
- 1
Heat the oil in a large stock pot on medium high heat. Add the diced onion and carrots and stir frequently for 6-8 minutes, or until the carrots have softened slightly.
- 2
Add the garlic, ginger, red pepper flakes and paprika. Stir for 2-3 minutes or until fragrant.
- 3
Add the diced sweet potato and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, add a lid and simmer for 15-20 minutes, or until the sweet potato is fork tender.
- 4
Use a ladle to transfer the soup ingredients to a high-powered blender. Blend on high for one minute or until creamy. You can add more broth or water for a thinner consistency.
- 5
To serve, pour into a bowl and garnish with coconut cream or yogurt, chopped pistachios, red pepper flakes, cracked black pepper and watercress.