This warming and satisfying soup comes together quickly—and seems to disappear just as fast! For the most velvety texture, use a traditional blender to purée the soup, but don’t fill the jar more than half full.
Sweet Potato Soup with Ginger
Rate this recipe!
Ingredients
- 1 large yellow onion, diced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon finely grated fresh ginger
- 1/2 teaspoon ground cumin
- 1/8-1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt, plus more to taste
- 2 1/2 pounds red-skinned sweet potatoes, peeled and cut into large dice
- 4 cups low-soduim chicken or vegetable broth
- 1 (14 ounce) can coconut milk
- Juice of 1 small lime
- Fresh cilantro leaves, for garnish
Instructions
- In soup pot or large saucepan, sauté onion in olive oil until translucent, about 8 minutes. Add ginger, cumin, cayenne, and salt; stir 1 minute. Add sweet potatoes and stir to coat. Stir in broth and coconut milk and bring to boil; reduce heat and simmer, covered, 15–20 minutes, or until sweet potatoes are tender.
- Working in batches, purée soup in blender until smooth (an immersion blender will yield a more rustic purée). Return soup to pot, stir in lime juice, and season with additional salt, if desired. Serve, garnished with cilantro leaves.
Recipe Notes
Nutrition Facts
Sweet Potato Soup with Ginger
Amount Per Serving
Calories 199
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 3g
15%
Monounsaturated Fat 1g
Sodium 249mg
10%
Total Carbohydrates 32g
11%
Dietary Fiber 5g
20%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 199 cal, 5g fat (1g mono, 0g poly, 3g sat), 0mg chol, 4g protein, 32g carb, 5g fiber, 249mg sodium
