Description
This comforting sweet potato soup combines the natural sweetness of tender sweet potatoes with warm spices like cumin and cinnamon. Silky smooth with a touch of creamy coconut milk or heavy cream, it makes a nourishing and flavorful starter or light meal. Garnished with toasted pumpkin seeds and fresh cilantro, this soup brings vibrant color and texture with every spoonful.
Ingredients
Scale
Main Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 4 cups vegetable or chicken broth
- 1/2 cup coconut milk or heavy cream
- Salt and pepper to taste
Optional Toppings
- Toasted pumpkin seeds
- Fresh cilantro
- A drizzle of coconut milk or cream
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add Sweet Potatoes and Spices: Stir in the cubed sweet potatoes, ground cumin, and ground cinnamon. Cook for 2-3 minutes, stirring occasionally to coat the potatoes in the spices.
- Add Broth and Simmer: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
- Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until creamy. Return the blended soup to the pot.
- Add Coconut Milk or Cream: Stir in the coconut milk or heavy cream. Season the soup with salt and pepper to taste. Let it warm over low heat for an additional 5 minutes to meld the flavors.
- Serve: Ladle the soup into bowls and garnish with optional toasted pumpkin seeds, a drizzle of extra coconut milk or cream, and fresh cilantro for added texture and bright herbal notes.
Notes
- This soup can be made vegan by using vegetable broth and coconut milk instead of chicken broth and heavy cream.
- For a nuttier flavor, try roasting the sweet potatoes before adding them.
- Adjust the thickness by adding more broth if needed after blending.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, stirring occasionally.
