Sweet potatoes, oh how much I adore you. The nutrient-dense starchy root vegetable gets me through the rough winter with its sweet, yet tough skin. My favorite vegetable is great in soups, stews, or just simply roasted by itself. When cooking sweet potatoes, I like to keep it simple by using ingredients that will elevate its sweet, rich starchiness. The following recipe is quite adaptable as it would be great with other hardy vegetables such as butternut squash, pumpkin, or carrots.
Coconut Ginger Sweet Potato Soup:
Serves: 1-4 people
3 medium sized sweet potatoes
1 sweet onion
1-2 tablespoons fresh ginger, chopped
3-4 cups vegetable broth
1 can of coconut milk (optional)
1 tablespoon coconut oil
Salt to taste
- Place a large pot on the stove at medium heat.
- Chop and dice onion. Peel ginger root and dice. Chop sweet potatoes into 1/4 inch cubes.
- Add coconut oil to pot. Stir in onion until translucent. Add ginger and salt to taste. Cook for 2 minutes.
- Add cubed sweet potatoes. Cook for a few minutes then add vegetable broth.
- Let pot come to a boil then simmer for 20 minutes.
- After cooled, pour sweet potatoes with broth into a blender or food processor. If you have an immersion blender you could use that too. Add additional salt to taste.
- Blend until soup is silky smooth
- Stir in coconut milk if desired
I tasted the soup without the coconut milk and immediately fell in love with the rich velvety texture from the sweet potatoes and the nice bite from the ginger. Adding coconut milk would mellow out the spiciness from the ginger, so do so if you’d like or otherwise enjoy it on its own!
How do you like to cook with sweet potatoes? Let me know in the comments below!