Description
Creamy, subtly spiced soup perfect for a chilly evening. Sweet potatoes and ginger create a warming, comforting bowl.
Ingredients
Units
Scale
- 2 large sweet potatoes
- 1 cups (237 ml) coconut oil
- 2.5 cups (592 ml) vegetable stock
- 1 tsp cayenne pepper
- 0.5 tsp turmeric
- 1 tsp fresh grated ginger
- salt
- pepper
- olive oil
- pepper flakes
Instructions
- Preheat oven to 400°F (204°C).
- While oven is preheating, peel and dice sweet potatoes, then toss with a tablespoon of olive oil to coat evenly.
- Bake sweet potatoes at 400°F (204°C) for 30 minutes.
- Once baked, add sweet potatoes, coconut milk, vegetable stock, turmeric, cayenne pepper, and ginger to a blender; blend until creamy.
- Serve with chili flakes and bread.
Notes
- For a richer flavor, roast the sweet potatoes until slightly caramelized, about 40-45 minutes.
- If you don’t have coconut milk, full-fat coconut cream can be substituted for a thicker soup.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 5
- Protein: 3