Sweet Potato Soup with Ginger
  • 1 large yellow onion, diced
  • 1tablespoon extra-virgin olive oil
  • 1tablespoon finely grated fresh ginger
  • 1/2teaspoon ground cumin
  • 1/8-1/4teaspoon cayenne pepper
  • 1/2teaspoon sea salt, plus more to taste
  • 2 1/2 pounds red-skinned sweet potatoes, peeled and cut into large dice
  • 4cups low-soduim chicken or vegetable broth
  • 1(14 ounce) can coconut milk
  • Juice of 1 small lime
  • Fresh cilantro leaves, for garnish
  1. 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.
  2. 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