Sweet Potato Soup
Looking for a comforting dish for chilly days? This creamy, flavorful sweet potato soup is perfect! It's a one-pot recipe that's gluten-free, vegan, and easy to make with staple pantry ingredients.
Servings: 4 people
Calories: 257kcal
Equipment
- 1 Ceramic Pot
- 1 Ladle
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 Teaspoon Olive Oil
- 1 medium (or) ¾ Cup Onion peel and chop finely
- 1 inch Ginger peel and chop finely
- 2 cloves Garlic peel and chop finely
- 1 medium (or) ½ Cup Carrot wash, peel and chop
- 475 gms (or) 3 cups Sweet Potatoes wash, peel and dice into bite size pieces
- Salt as required
- ½ Teaspoon Cumin Powder
- Pepper Powder as required
- 3 Cups Water adjust to get your desired consistency
- 1 Cup Coconut Milk adjust to get your desired consistency
- 1 Teaspoon Dried Parsley
- 1 Tablespoon Pumpkin Seeds
- 1 Tablespoon Desiccated Coconut
Instructions
- Peel and chop sweet potatoes, carrot, onion, ginger and garlic.
- Heat oil in a pot over medium heat.1 Teaspoon Olive Oil
- Once the oil is hot, add onion and saute for 5 minutes until soft and translucent.1 medium (or) ¾ Cup Onion
- Now add ginger, garlic and cook for another 1-2 minutes until aromatic.1 inch Ginger, 2 cloves Garlic
- Add chopped sweet potato and carrot to the pot, and stir well.1 medium (or) ½ Cup Carrot, 475 gms (or) 3 cups Sweet Potatoes
- Now add salt, pepper and cumin powder, and mix well.Salt, ½ Teaspoon Cumin Powder, Pepper Powder
- Pour water making sure vegetables are fully covered and bring it to a boil.3 Cups Water
- Close the pot with a lid and simmer for 20-25 minutes until sweet potatoes soften.
- Take the lid off the pot, pick a sweet potato with a ladle, and break with a spoon to check if it is tender and well-cooked.
- Switch the heat off and pour coconut milk.1 Cup Coconut Milk
- Using an immersion blender, puree the soup until smooth and silky.
- Ladle the soup into bowls and garnish with pumpkin seeds, desiccated coconut and parsley.1 Teaspoon Dried Parsley, 1 Tablespoon Pumpkin Seeds, 1 Tablespoon Desiccated Coconut
- Enjoy creamy and delicious sweet potato soup with garlic bread or any roast vegetables as a side.
Notes
Blend: Use a high-speed blender or powerful immersion blender to blend the soup to get a smooth texture.
Chunky Soup: If you prefer a chunkier texture, leave some sweet potato pieces intact.
Coconut Milk: I used low-fat coconut milk, but you can go for regular coconut milk if you want extra creaminess and aren't worried about the extra calories.
Consistency: Adjust the liquid depending on your required consistency. Add less stock for thick soup and a little more for thin soup.
Nutrition
Calories: 257kcal | Carbohydrates: 27g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 85mg | Potassium: 602mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16704IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 3mg
