Description
This comforting Sweet Potato Soup is a creamy, flavorful blend of sweet potatoes, apple, and warming spices, enriched with coconut milk for a velvety texture. Perfect for cozy dinners, it combines natural sweetness with a hint of spice, garnished with crunchy pepitas and fresh cilantro.
Ingredients
Sauté Base
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 heaping teaspoon sea salt
- Freshly ground black pepper, to taste
Main Ingredients
- 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)
Garnishes and Serving
- Pepitas (pumpkin seeds), for garnish
- Fresh cilantro, for garnish
- Aleppo pepper or red pepper flakes, for garnish
- Crusty bread, for serving
Instructions
- Prepare the pot and sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté until the onion is soft and translucent, about 5 to 8 minutes.
- Add sweet potatoes and apple: Incorporate the peeled and cubed sweet potatoes and chopped apple into the pot. Cook, stirring occasionally, until they start to soften, which should take approximately 8 to 10 minutes.
- Mix in spices and liquids: Add the grated garlic, fresh ginger, ground coriander, and smoked paprika to the pot and stir well to combine. Next, stir in the apple cider vinegar, followed by 3 cups of vegetable broth and the coconut milk.
- Simmer until tender: Bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Let the soup cook until the sweet potatoes are tender, about 20 to 30 minutes.
- Blend the soup: Allow the soup to cool slightly, then transfer it to a blender in batches if necessary and blend until completely smooth. If the soup is too thick, add up to 1 additional cup of broth to reach your desired consistency. Season to taste with additional salt and pepper.
- Serve with garnishes: Pour the soup into bowls and garnish each with a swirl of reserved coconut milk, a sprinkle of pepitas, fresh cilantro leaves, and a dash of Aleppo pepper or red pepper flakes. Serve alongside crusty bread for a complete meal.
Notes
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently on the stovetop before serving.
- For a nuttier flavor, toast the pepitas lightly before garnishing.
- If you prefer a spicier soup, increase the smoked paprika or add a pinch of cayenne pepper.
- To make the soup vegan and gluten-free, ensure your vegetable broth and bread are appropriate for those diets or omit the bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
