There’s nothing quite like a steaming bowl of creamy sweet potato soup to wrap you up in a warm embrace, especially on those chilly nights when the world seems a bit too much. Imagine the sweet aroma of roasted sweet potatoes wafting through your kitchen, mingling with a hint of cinnamon—it’s like a culinary hug from your grandma. The world outside might be buzzing with the latest TikTok trends, but inside, it’s just you, your soup, and maybe a cat purring softly at your feet.
Steps
- Heat olive oil in a large pot over medium heat and sauté the onion with a pinch of salt and pepper until it softens, about 5 to 8 minutes. Add the sweet potatoes and apple, cooking until they start to soften, roughly 8 to 10 minutes.
- Stir in the garlic, ginger, coriander, and smoked paprika, allowing them to become fragrant. Add the apple cider vinegar, followed by the vegetable broth and coconut milk, and bring the mixture to a boil.
- Cover the pot and reduce the heat to a simmer, letting it cook until the sweet potatoes are tender, which should take about 20 to 30 minutes.
- Allow the soup to cool slightly before transferring it to a blender. Blend until smooth, adjusting the consistency with additional broth if necessary.
- Season the pureed soup to taste and serve garnished with a swirl of coconut milk, fresh cilantro, pepitas, and Aleppo pepper or red pepper flakes if desired. Pair with crusty bread for a complete meal.
Ingredients
- Sweet potatoes
- 1 apple
- 1 onion
- 2 cloves garlic
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon smoked paprika
- 2 tablespoons extra-virgin olive oil
- 1 can (13.5 ounces) coconut milk, reserve 1/4 cup for garnish
- 3 to 4 cups vegetable broth
- 1 tablespoon apple cider vinegar
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh cilantro
- Pepitas
- Aleppo pepper or red pepper flakes
- Crusty bread for serving
FAQ
- Can I use a different type of milk instead of coconut milk in this sweet potato soup?
- Yes, you can substitute coconut milk with other types of milk, such as almond milk or oat milk, to suit your dietary preferences or to alter the flavor profile.
- Is it necessary to peel the sweet potatoes before adding them to the soup?
- While it’s not strictly necessary, peeling the sweet potatoes is recommended for a smoother texture. If you prefer a more rustic soup, you can leave the skins on.
- How can I make this soup spicier?
- To add some heat, you can increase the amount of Aleppo pepper or red pepper flakes, or add a pinch of cayenne pepper to the soup while cooking.
- Can this soup be frozen for later use?
- Yes, you can freeze the soup. Allow it to cool completely before transferring it to airtight containers. When ready to eat, thaw it in the refrigerator and reheat on the stove, adding a little water if it has thickened.
- What can I serve with this sweet potato soup to make it a complete meal?
- This soup pairs well with a slice of crusty bread or a fresh salad. Try serving it alongside a kale salad with carrot-ginger dressing or roasted vegetables for a wholesome meal.
Tips
- Reserve a portion of the coconut milk to create an attractive swirl on top of the soup before serving, enhancing both presentation and taste.
- If the soup cools and thickens too much, add a bit of water when reheating to maintain its creamy consistency.
- For a delightful crunch, garnish the soup with pepitas and add a bit of color and flavor by sprinkling fresh cilantro and Aleppo pepper or red pepper flakes.
- Pair the soup with a thick slice of crusty bread to make the meal more filling and satisfying.
Equipment
- Immersion Blender – Useful for pureeing the soup directly in the pot.
- Large Blender – An alternative for pureeing the soup if you don’t use an immersion blender.
- Dutch Oven – Useful for sautéing and simmering the soup.
- Aleppo Pepper – For garnish, if not already in your spice collection.
