Sweet Potato Ginger and Coconut Soup
Warm up your soul with this creamy Sweet Potato Ginger and Coconut Soup, a comforting bowl brimming with vibrant flavors and nourishing ingredients. This hearty recipe highlights the natural sweetness of tender sweet potatoes, perfectly complemented by the zing of fresh ginger and the indulgent creaminess of coconut milk. A fragrant blend of cumin and coriander adds earthy depth, while a splash of lime juice brightens the dish with a hint of citrus. Quick and easy to prepare, this gluten-free and vegan soup is ideal for weeknight dinners or meal prepping. Serve it with a sprinkle of fresh cilantro for an extra pop of flavor and an inviting presentation. Perfect for cozying up during cooler months or as a starter to impress guests, this one-pot wonder is as wholesome as it is delicious.
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Recipe Information
Ingredients
- 4 medium (around 2 lbs total) sweet potatoes
- 1 medium, diced onion
- 3 crushed garlic cloves
- 2 tablespoons, grated fresh ginger
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 1 cup unsweetened coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 tablespoon lime juice
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
Instructions
Peel the sweet potatoes and cut them into roughly 1-inch cubes. Set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the garlic and grated ginger to the pot, stirring for 1 minute until fragrant.
Stir in the ground cumin and ground coriander, cooking for an additional 1 minute to toast the spices.
Add the cubed sweet potatoes to the pot and stir everything together well to coat the potatoes in the aromatics and spices.
Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy, then return to the pot.
Stir in the coconut milk and lime juice, and season with salt and black pepper to taste. Heat gently for 2-3 minutes to combine flavors, but do not bring to a boil.
Ladle the soup into bowls and garnish with chopped fresh cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 205.7 g | 75% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 46.7 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 333 mg | 26% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 552 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
