Description
This velvety Sweet Potato Soup is a comforting blend of sweet potatoes, apples, and warming spices simmered to perfection. Enriched with creamy coconut milk and brightened with a touch of apple cider vinegar, it’s a flavorful and nourishing dish perfect for cozy lunches or dinners. Garnished with crunchy pepitas, fresh cilantro, and a sprinkle of Aleppo pepper, it offers a delightful balance of sweet, savory, and spicy notes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 heaping teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 medium sweet potatoes (about 1½ pounds), peeled and cubed
- 1 apple, peeled and chopped
- 3 garlic cloves, grated
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- 3 to 4 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk, reserve ¼ cup for garnish
Serving Options
- Pepitas, for garnish
- Fresh cilantro, for garnish
- Aleppo pepper or red pepper flakes, for garnish
- Crusty bread, for serving
Instructions
- Sauté Onions: Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add the chopped yellow onion, 1 heaping teaspoon of sea salt, and freshly ground black pepper. Sauté until the onions become soft and translucent, about 5 to 8 minutes.
- Add Sweet Potatoes and Apple: Stir in the peeled and cubed sweet potatoes along with the chopped apple. Cook for 8 to 10 minutes, stirring occasionally, until they begin to soften.
- Add Aromatics and Spices: Mix in the grated garlic cloves, fresh ginger, ground coriander, and smoked paprika. Stir well to combine all the flavors.
- Deglaze and Add Liquids: Pour in the apple cider vinegar followed by 3 cups of vegetable broth and the coconut milk. Stir and bring the mixture to a boil.
- Simmer Soup: Cover the pot, reduce the heat to a simmer, and cook until the sweet potatoes are tender, approximately 20 to 30 minutes.
- Blend Until Smooth: Allow the soup to cool slightly. Transfer the soup to a blender in batches if necessary and blend until smooth. If the soup is too thick, add up to 1 cup more vegetable broth and blend again.
- Season and Serve: Taste the soup and adjust the seasoning if needed. Serve hot, garnished with a swirl of reserved coconut milk, pepitas, fresh cilantro, and a sprinkle of Aleppo pepper or red pepper flakes. Accompany with crusty bread for a complete meal.
Notes
- For a spicier kick, add more Aleppo pepper or red pepper flakes according to your preference.
- If you prefer a thinner soup consistency, increase the vegetable broth gradually while blending.
- The apple adds natural sweetness and balances the earthiness of the sweet potatoes; Granny Smith or Fuji apples work well.
- Reserve some coconut milk for an elegant garnish swirl on top of the soup before serving.
- This soup can be made ahead and reheated gently on the stovetop; store leftovers in an airtight container in the refrigerator for up to 3 days.
- To make it vegan and dairy-free, ensure the bread served is free from butter or animal products.
Nutrition
- Serving Size: 1 cup (approximately 250 ml)
- Calories: 270
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
