Although we are still in the midst of summer in Hawaii, I am thinking about warm, comforting autumn dishes like this spiced sweet potato soup. It has richness from coconut milk, sweetness of the sweet potato, and spice from fresh grated ginger and warm dried spices. The combination makes for a filling and satisfying meal.

One potato, two potato, sweet potato

You can find many different types of sweet potatoes at the market. In Hawaii, not only do we find the white or orange types (which may or may not be a yam, I never know the difference) but we also have the purple Okinawan sweet potato (not to be confused with ube). While I would normally say that any variety is interchangeable in this recipe, I would stay away from the Okinawan variety as it tends to be drier and the resulting color would be off-putting.

You might think you wouldn’t get the same vibrant orange color with a white sweet potato but these photos show that’s not the case. The color from the carrots and turmeric more than makes up for the lack of color from a white sweet potato. An orange sweet potato gives you a deeper orange color.

Modifications

• To make this vegan, replace the yogurt with an unsweetened, non-dairy variety
• Replace the carrots with another root vegetable like parsnips
• Garnish the soup with crunchy croutons or a sprinkling of cilantro leaves

Creamy Sweet Potato Ginger Soup

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★★★★★

5 from 1 reviews

• Author: She’s Almost Always Hungry
• Total Time: 40 minutes
• Yield: 6 1x
• Diet: Vegetarian

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Description

This comforting vegetarian soup is filled with warming spices that complement the sweet potato base. Serve with crusty bread and a swirl of plain yogurt.

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Ingredients

Scale 1x2x3x

2 pounds sweet potato, peeled, cut into 1” chunks

2 medium carrots, peeled, cut into 1” chunks

3 tablespoons olive oil

1 medium onion, finely chopped

2 teaspoons ground coriander

2 teaspoons ground cumin

2 tablespoons finely grated ginger

¼ teaspoon turmeric

¼ teaspoon cayenne pepper, optional

1 15-ounce can full fat coconut milk

3 cups vegetable stock

1 teaspoon salt

Freshly ground black pepper, to taste

For garnish

Plain yogurt or sour cream

Toasted pepitas

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Instructions

Heat the olive oil in a large dutch oven or saucepan. Add the onion, sweet potato, and carrots. Sauté for 3 – 5 minutes until the veggies start to soften.

Add the coriander, cumin, minced ginger, turmeric, and cayenne. Sauté for a few more minutes.

Add the coconut milk, vegetable stock, and salt, then bring to a boil. Reduce to a gentle simmer and cook until vegetables are tender, about 20 minutes.

Use an immersion blender to purée the soup until smooth (or carefully blend in batches in a blender). Taste and adjust seasoning as needed. Thin with a little more broth or water, if needed.

Serve with a swirl of yogurt and toasted pepitas.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soups
• Cuisine: American

Nutrition

• Calories: 361
• Sugar: 9 g.
• Sodium: 967 mg.
• Fat: 23 g.
• Saturated Fat: 14 g.
• Carbohydrates: 39 g.
• Fiber: 6 g.
• Protein: 5 g.
• Cholesterol: 0 mg.

Keywords: sweet potato, carrot, ginger