Description
A comforting sweet potato soup with a fruity twist from apples, perfect for chilly days and easy to customize.
Ingredients
Scale
- 1½ tablespoons extra virgin olive oil
- 1 medium onion (chopped)
- 2 carrots (chopped)
- 2 cloves garlic (grated)
- 1 inch ginger (grated)
- 1 teaspoon ground cumin
- 1 pinch red pepper flakes
- 4 cups vegetable broth
- 2 pounds sweet potatoes (peeled and chopped)
- 1 large apple (peeled and chopped)
- 1 teaspoon salt
- 2 twists black pepper
- ⅓ cup coconut milk
- 2 tablespoons apple cider vinegar
- 4 lime wedges (optional)
- Fresh cilantro (optional)
Instructions
- Heat 1½ tablespoons of extra virgin olive oil in a large pot or Dutch oven.
- Add 1 medium chopped onion and 2 chopped carrots. Fry for 3 minutes.
- Add 2 grated cloves of garlic, 1 inch grated ginger, 1 teaspoon ground cumin, and 1 pinch of red pepper flakes. Fry for one more minute.
- Add 4 cups of vegetable broth, 2 pounds of peeled and diced sweet potatoes, and 1 large peeled and diced apple. Season with 1 teaspoon salt and 2 twists of black pepper.
- Cover with a lid, bring to a boil, then crack the lid open and let it simmer on medium heat for 20 minutes or until the sweet potatoes are fork-tender.
- Turn off the heat and blend the soup with an immersion blender until smooth.
- Stir in ⅓ cup of coconut milk and 2 tablespoons of apple cider vinegar, and let it simmer for five more minutes.
- Taste and adjust for salt before serving. Top with squeezed lime juice, a sprinkle of cilantro, and a drizzle of chili oil.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sweet potato, soup, vegan, healthy, comforting