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.
Ingredients
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
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