Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb or 450 g), peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth (1 liter)
- 1 can (14 oz or 400 ml) coconut milk
- 1 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, salt, and pepper, then roast on a baking sheet for 25 minutes until tender.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted sweet potatoes, vegetable broth, and ginger to the pot. Bring to a boil.
- Reduce heat and stir in the coconut milk. Simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Serve warm, garnished with a swirl of coconut milk if desired.
Notes
- For extra flavor, add spices like cumin or paprika.
- This soup can be refrigerated for up to 3 days or frozen for future meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy sweet potato soup, healthy soup recipe, easy soup