Description
A creamy, comforting Silky Ginger Sweet Potato Soup that blends the natural sweetness of tender sweet potatoes with the warmth of fresh ginger and coconut milk, perfectly garnished with green onions and hemp hearts for a nutritious touch.
Ingredients
Scale
Main Ingredients
- 2 tablespoons coconut oil
- 1/2 sweet onion, diced
- 2 garlic cloves
- 2 tablespoons grated fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- 4 cups peeled sweet potato cubes (about 2 medium-sized sweet potatoes)
- 2 cups low-sodium vegetable stock
- 1 14-ounce can coconut milk (full-fat or light)
Toppings
- 2 green onions, thinly sliced
- 2 tablespoons hemp hearts
- Extra coconut milk or cream for drizzling
Instructions
- Sauté Onions: Heat a large pot over medium-low heat and add the coconut oil. Stir in the diced onion and cook, stirring often, until it caramelizes and turns golden brown, about 15 to 20 minutes.
- Add Aromatics: Stir in the garlic, grated fresh ginger, salt, and pepper. Cook the mixture for about 5 to 6 minutes to release the flavors and soften the garlic.
- Cook Sweet Potatoes: Add the peeled sweet potato cubes to the pot and cook another 5 minutes, stirring occasionally, until they start to soften and get lightly golden.
- Simmer the Soup: Pour in the low-sodium vegetable stock and bring the mixture to a boil. Reduce heat to simmer, cover the pot, and cook for 15 to 20 minutes until the sweet potatoes are tender enough to pierce with a fork.
- Blend Soup: Turn off the heat. Use an immersion blender directly in the pot or carefully transfer the mixture to a blender (cover the lid with a towel for safety) and blend until smooth and silky.
- Add Coconut Milk: Stir in the coconut milk and blend again for a creamy texture.
- Reheat and Season: Pour the blended soup back into the pot and warm over medium-low heat. Taste and add more salt or pepper if desired.
- Serve: Ladle the soup into bowls, drizzle extra coconut milk or cream on top, and garnish with thinly sliced green onions and hemp hearts for added flavor and crunch.
Notes
- For a vegan and dairy-free option, stick to coconut oil and coconut milk as used in the recipe.
- Using an immersion blender allows for easier blending directly in the pot without transferring hot soup.
- Adjust the thickness by adding more vegetable stock if you prefer a thinner consistency.
- This soup stores well in the refrigerator for up to 3 days and freezes properly for up to 1 month.
- If you want more spice, consider adding a pinch of cayenne pepper or chili flakes when adding the garlic and ginger.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
