Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Yield: 4 Servings
This Sweet Potato Soup never fails to amaze me! A heartwarming soup that will surely satisfy not just your hungry stomach but also your soul! Try this very simple recipe and I promise you that it will be the best decision you will ever make today! Have a blessed day, friends, and I hope you are all well today! Don’t forget to share this recipe with your peers as well. I am sure that they are going to love it as much as we do. Enjoy!
Ingredients:
3 medium sweet potatoes, about 2 lbs., peeled and diced
1 tablespoon grated fresh ginger, or 1/4 tsp ground ginger
2 ½ c low-sodium vegetable broth
½ tsp sea salt, more to taste
1 medium yellow onion, diced
1 c full-fat coconut milk
1 clove of garlic, minced
⅛ tsp black pepper, to taste
1 tbsp oil, I use avocado oil
Directions:
1. Place a large pot on the stove and turn the heat to medium-low.
2. Add oil and allow it to become hot.
3. Add the onion and sauté until soft.
4. Add the ginger and garlic, then sauté until aromatic.
5. Add the coconut milk, sweet potatoes, vegetable broth, salt, and pepper. Stir until well blended.
6. Turn the heat up to medium-high and allow the mixture to boil.
7. Turn the heat down to medium-low again and simmer for about 25 minutes or until the potatoes are fork-tender.
8. Blend everything with an immersion blender.
9. Add more seasonings if needed.
10. Sprinkle your preferred herbs on top to garnish.
11. Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the freezer. They can last up to 3 months.
Reheat the leftovers in a saucepan over medium heat for a few minutes.
Nutrition Facts:
Calories: 243 kcal, Carbohydrates: 25g, Protein: 3g, Fat: 16g, Saturated Fat: 11g, Sodium: 1114mg, Potassium: 482mg, Fiber: 3g, Sugar: 6g, Vitamin A: 14083IU, Vitamin C: 5mg, Calcium: 44mg, Iron: 2mg
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