This velvety smooth sweet potato soup is cooked with fresh ginger and onions and blended with coconut milk, to create a sweet and savory flavor. Serve with a green salad and toasted baguette for an easy meal.
3medium sweet potatoesabout 2 pounds, peeled and diced
2 ½cupslow-sodium vegetable broth
1cupfull-fat coconut milk
½teaspoonsea saltmore to taste
⅛teaspoonblack pepperto taste
Warm oil in a large pot or Dutch oven over medium-low heat. Add garlic, ginger, and onion and cook until onions start to appear transparent, about 5 minutes.
Add the sweet potatoes, vegetable broth, coconut milk, salt, and pepper. Increase heat to medium-high.
As soon as it comes to a boil, reduce the heat to medium-low to bring it to a simmer. Cover and cook for 25 minutes, or until the potatoes are cooked through.
Using an immersion blender, carefully blend until creamy and smooth. Alternatively, use your blender to process. You may need to do two batches, depending on the size of your blender. Adjust seasoning, if needed. Garnish and serve.
Sweet potatoes: When shopping for sweet potatoes, look for Garnet, Jewel, or Beauregard varieties. These will have an orange flesh and reddish-brown skin.
Immersion blender: To blend the soup, use an immersion blender if you don't have a standard blender.
Fridge: This easy sweet potato soup makes excellent leftovers. Once the soup has cooled down completely, store in individual air-tight containers for up to 5 days in the fridge.
Reheat: When ready to enjoy, warm in a saucepan over medium heat.
Freeze: Store in the freezer for up to 3 months. I recommend dividing the soup into serving sizes so you can easily reheat it. Thaw before reheating.