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Sweet Potato Soup

Velvety blended sweet potato and coconut milk soup.

American lunch 🌿 Vegetarian 🌾 Gluten-free

Prep

15 min

Cook

30 min

Total

45 min

Servings

4 srv

Difficulty

Easy

Calories

280 kcal

Ingredients

For 4 serving(s)

400.00 ml Coconut Milk
30.00 ml Olive Oil
2.00 grams Black Pepper
800.00 grams Sweet Potatoes
1.00 pieces Yellow onion
3.00 pieces Garlic Cloves
1000.00 ml Vegetable Broth
1.00 tsp Ground Cumin
0.50 tsp Ground Cinnamon
0.25 tsp Ground Nutmeg
5.00 grams Sea salt
8.00 pieces Fresh Sage Leaves
60.00 ml Heavy Cream

Nutrition

Per serving

Calories: 280kcal
Protein: 8.00g
Carbs: 38.00g
Fat: 11.00g
Fiber: 6.00g

Instructions

1

Peel and cube the sweet potatoes into 2-inch pieces
2

Heat olive oil in a large pot over medium heat and sauté diced onions and minced garlic until softened
3

Add the sweet potato cubes and vegetable broth, bringing to a boil
4

Reduce heat and simmer for 15-20 minutes until sweet potatoes are very tender
5

Stir in coconut milk, ground cumin, cinnamon, and nutmeg
6

Using an immersion blender, puree the soup until smooth and creamy
7

Season with salt and pepper to taste
8

Ladle into bowls and garnish with crispy sage leaves and a swirl of cream

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