Spiced Sweet Potato Soup
Sweet potatoes, carrots, and caramelized onions combine with coconut milk to make a delicious spiced sweet potato soup for any meatless meal!
Servings: 6 servings
Equipment
Ingredients
- ½ tablespoon coconut oil or any other oil
- 1 cup diced onion
- 5 cups peeled and cubed sweet potato
- 2 cups diced carrot
- ½ tablespoon minced garlic
- 3 cups chicken or vegetable stock
- ½ cup water
- 1 can original coconut milk
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon black pepper
- ¼-½ teaspoon chili flakes
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- In a large dutch oven or soup kettle, heat coconut oil. Once melted and hot, add onion. Cook over medium heat until very soft and browned, about 7 minutes.
- Add sweet potato, carrot, and garlic. Stir in stock and water. Bring to a boil and simmer for 30 minutes, until the vegetables are soft.
- Stir in spices: cumin, coriander, turmeric, pepper, chili flakes, nutmeg, and salt. Remove from heat.
- Using an immersion blender, puree vegetables with stock right in the cooking vessel. If an immersion blender isn’t available, the vegetables can be pureed in small batches in a food processor. Return to soup kettle.
- Slowly stir in coconut milk. Heat until warmed through. The spices will heighten in flavor over time. This is a great soup to prepare early in the day and serve for dinner, but it is DELICIOUS any time of day.