Sweet Potato Soup
This velvety sweet potato soup is perfect for a cozy meal. The creamy texture and aromatic spices make it both comforting and flavorful. Enjoy with a sprinkle of fresh parsley on top!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 medium carrot, peeled and chopped
- 1 large onion, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups sweet potatoes, peeled and cubed
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 1/2 cup coconut milk or heavy cream
- 2 tablespoons maple syrup (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and ginger, cooking for another minute until fragrant.
- Add cubed sweet potatoes and chopped carrot to the pot, stirring to combine. Pour in the broth, then add cumin, paprika, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer until the vegetables are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.
- Stir in coconut milk (or heavy cream) and maple syrup (if using). Adjust seasoning with salt and pepper to taste.
- Serve the soup hot, garnished with freshly chopped parsley.
Nutrition
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg