Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Yield: 4 Servings
This soup recipe is the best I have tried so far! Serve it with garlic butter bread and you have yourself a meal to remember! Oh, man, you need to give this a try! Feel free to add more ingredients if you prefer. I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Have a wonderful day, friends, and I hope you all love and appreciate this very simple recipe. Enjoy!
1 tbsp oil, I use avocado oil
1 medium yellow onion, diced
1 clove garlic, minced
1 tablespoon grated fresh ginger, or 1/4 tsp ground ginger
3 medium sweet potatoes, about 2 pounds, peeled and diced
2 ½ c low-sodium vegetable broth
1 c full-fat coconut milk
½ tsp sea salt, more to taste
⅛ tsp black pepper, to taste
Step 1: Place a Dutch oven on the stove and turn the heat to medium-low.
Step 2: Add oil and allow it to become hot.
Step 3: Add ginger, garlic, and onion. Sauté for 5 minutes or until aromatic and translucent.
Step 4: Add the vegetable stock, coconut milk, sweet potatoes, salt, and pepper. Stir until just blended.
Step 5: Turn the heat up to medium-high, then allow the mixture to boil.
Step 6: Reduce the heat to medium-low and allow it to simmer for 25 minutes or until the potatoes are fork-tender.
Step 7: Place the soup into an immersion blender. Pulse until smooth.
Step 8: Serve and enjoy!
Calories: 243kcal | 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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