Ingredients
Scale
2 large sweet potatoes, peeled and diced
1 medium onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
1 cup coconut milk or heavy cream
2 tbsp olive oil
Salt and pepper to taste
1 tsp cumin or curry powder (optional)
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and garlic, sauté until soft.
3. Stir in diced sweet potatoes and optional spices.
4. Pour in the vegetable broth and bring to a boil.
5. Lower heat and simmer for 20 minutes until tender.
6. Blend the soup until smooth.
7. Stir in coconut milk, season to taste, and simmer for 5 more minutes.
Notes
Use heavy cream if you prefer a richer texture.
Top with fresh herbs, seeds, or a swirl of cream.
Keeps well for 4 days in the fridge.
Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 7g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg