vegetables
vegan
boiled
everyday
soup
creamy
International
all seasons
Hot
Sweet Potato and Ginger Soup
Difficulty
easy
Time
40m
Price Category
cheap
Calories
Medium
This creamy sweet potato and ginger soup is a true soul-warming dish, perfect for cooler days. The natural sweetness of sweet potato and the spicy, warming flavor of ginger create a fantastic harmony. It's easy to prepare, nutritious, and packed with vitamins, plus it's vegan and gluten-free. Make it for a quick weeknight dinner or serve it to guests for a special occasion!
ingredients
Steps
Preparation
Peel and dice the sweet potato. Peel and grate the ginger, finely chop the red onion and garlic.
Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes. Add the grated ginger and minced garlic, and cook for another 1 minute until fragrant.
Cook and Blend
Add the diced sweet potato to the pot, pour in the vegetable broth, season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the sweet potato is completely tender. Remove from heat and use an immersion blender to blend the soup until smooth. If it's too thick, add a little more broth.
Finish and Serve
Stir in the coconut milk, mix well, and heat through over low heat for 2-3 minutes, but do not boil. Taste and adjust seasoning if needed. When serving, squeeze a little lime juice over it and garnish with fresh cilantro.
Extra Tips
► If you like it spicy, add a pinch of cayenne pepper or fresh chili along with the ginger.
► For extra texture and flavor, sprinkle toasted pumpkin seeds or cashews on top of the soup.
► Store leftover soup in an airtight container in the fridge for up to 3 days.
Nutrition
| Per 100g | Per Serving 300g / 10.5 oz | |
|---|---|---|
| Calories | 180 kcal | 540 kcal |
| Protein | 3g | 9g |
| Fat | 8g | 24g |
| Carbohydrate | 22g | 66g |
| Fiber | 4g | 12g |
| Sugar | 7g | 21g |