Savory Sweet Potato Soup with Coconut Milk (classic)
Printed from Inclusive Kitchen — Savory Sweet Potato Soup with Coconut Milk
Savory Sweet Potato Soup with Coconut Milk is a delightful blend of flavors that warms the soul and nourishes the body. This classic recipe combines the natural sweetness of sweet potatoes with the rich creaminess of coconut milk, creating a velvety texture that is both comforting and satisfying. The addition of spices like ginger and cumin adds depth and warmth, making it perfect for chilly evenings or a cozy lunch.
Historically, sweet potatoes have been a staple in many cultures, particularly in the Americas, where they were cultivated long before European settlers arrived. Their versatility and nutritional benefits have made them a beloved ingredient in various cuisines. In this soup, the sweet potato shines, while the coconut milk brings a tropical twist that elevates the dish to new heights.
To prepare this soup, you’ll need a few simple ingredients and some basic kitchen equipment. A large pot or Dutch oven is essential for sautéing the vegetables and simmering the soup. As you blend the ingredients, the aroma of ginger and garlic will fill your kitchen, making it hard to resist tasting along the way. And remember, if you find yourself with extra soup, it freezes beautifully—just like your New Year’s resolutions!
This soup is not only delicious but also packed with nutrients. Sweet potatoes are rich in vitamins A and C, while coconut milk adds healthy fats. Whether you serve it as a starter or a main dish, this Savory Sweet Potato Soup with Coconut Milk is sure to impress your family and friends, leaving them asking for seconds—and maybe even the recipe!
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 14-ounce can coconut milk
- 4 cups vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, for garnish
Instructions
- Begin by gathering all your ingredients and equipment. You will need a large pot or Dutch oven, a cutting board, and a sharp knife for chopping.
- Heat 2 tablespoons of olive oil in the large pot over medium heat. Once the oil is shimmering, add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
- Add the minced garlic and grated ginger to the pot, stirring frequently for about 1 minute. This will release their fragrant aromas, making your kitchen smell divine.
- Next, add the diced sweet potatoes to the pot, stirring to combine. Cook for another 5 minutes, allowing the sweet potatoes to soften slightly.
- Sprinkle in 1 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir well to coat the sweet potatoes with the spices.
- Pour in 4 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
- After 20 minutes, check the sweet potatoes for doneness by piercing them with a fork; they should be soft and easily break apart.
- Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender.
- Once blended, stir in the entire can of coconut milk and 1 tablespoon of lime juice. This will add creaminess and a hint of acidity to balance the flavors.
- Return the pot to low heat and warm the soup gently for about 5 minutes, stirring occasionally. Do not let it boil again, as this can affect the texture of the coconut milk.
- Taste the soup and adjust seasoning if necessary, adding more salt or pepper to your liking. A little extra lime juice can also brighten the flavors.
- Ladle the soup into bowls and garnish with fresh cilantro. This adds a pop of color and a fresh flavor that complements the richness of the soup.
- Serve the soup warm, and enjoy it with crusty bread or a side salad for a complete meal. Your taste buds will thank you!
- If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Just remember to label it—"Soup of Happiness" works well!
Nutrition (per serving)
- Calories: 320
- Carbs g: 45
- Protein g: 6
- Fat g: 14
- Sugar g: 6
