Description
This Sweet Potato Soup is a creamy, comforting dish made with sautéed carrots, onions, sweet potatoes, and warm spices, blended to perfection for a smooth texture. Garnished with watercress, pistachios, and coconut cream or yogurt, it’s perfect for a cozy meal that’s both nutritious and flavorful.
Ingredients
Scale
Main Ingredients
- 2 tablespoons avocado oil or olive oil
- 3 carrots, sliced
- 1 yellow onion, diced
- 1 1/2 pounds sweet potatoes, peeled and diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, finely chopped
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 4 cups vegetable broth (or more for thinner consistency)
Garnish
- Watercress
- Chopped pistachios
- Coconut cream or yogurt
- Additional red pepper flakes
- Cracked black pepper
Instructions
- Heat the oil: In a large stock pot, warm 2 tablespoons of avocado or olive oil over medium-high heat.
- Sauté vegetables: Add the diced onion and sliced carrots. Stir frequently and cook for 8 minutes until the carrots soften slightly.
- Add aromatics and spices: Stir in minced garlic, chopped ginger, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon paprika. Cook for 3 minutes until fragrant.
- Add sweet potatoes and broth: Add the peeled and diced sweet potatoes and 4 cups of vegetable broth. Increase heat to high and bring the mixture to a boil.
- Simmer the soup: Reduce heat to low, cover with a lid, and simmer for 20 minutes or until the sweet potatoes are fork tender.
- Blend the soup: Use a ladle to transfer the soup to a high-powered blender. Blend on high speed for 1 minute until smooth and creamy. Add more broth or water to reach desired consistency.
- Serve and garnish: Pour the soup into bowls and garnish with coconut cream or yogurt, chopped pistachios, watercress, additional red pepper flakes, and cracked black pepper.
Notes
- Do not exceed 1 1/2 pounds of sweet potatoes to avoid overfilling the blender.
- Add extra water or broth while blending to achieve a thinner soup consistency if preferred.
- You can substitute avocado oil with olive oil for a different flavor profile.
- For a vegan version, use coconut cream instead of yogurt as garnish.
- Adjust the amount of red pepper flakes to control the heat level.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
