Description
This Silky Ginger Sweet Potato Soup is a comforting and creamy blend of sweet potatoes, fresh ginger, and coconut milk. With caramelized onions and aromatic garlic, it offers a rich, vibrant flavor profile perfect for a cozy meal. Topped with green onions and hemp hearts, it delivers a nutritious and satisfying dish that’s both dairy-free and vegan.
Ingredients
Scale
Sauté Base
- 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 black pepper
Main Soup
- 4 cups peeled sweet potato cubes (about 2 medium 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
- Caramelize Onions: Heat a large pot over medium-low heat and add the coconut oil. Add the diced onion and cook, stirring often, until it caramelizes and turns golden brown, about 15 to 20 minutes.
- Add Aromatics: Stir in minced garlic, grated fresh ginger, salt, and black pepper. Cook for an additional 5 to 6 minutes to release the flavors.
- Cook Sweet Potatoes: Add the peeled sweet potato cubes to the pot. Cook for another 5 minutes, stirring occasionally, allowing the sweet potatoes to soften and develop a slight golden color.
- Add Stock and Simmer: Pour in the low-sodium vegetable stock and bring the mixture to a boil. Reduce heat to a simmer, cover the pot, and cook for 15 to 20 minutes until the sweet potatoes are fork-tender.
- Puree Soup: Turn off the heat. Use an immersion blender to puree the soup directly in the pot, or carefully transfer the mixture in batches to a blender. Blend until smooth and silky.
- Add Coconut Milk: Stir in the coconut milk and blend again or mix thoroughly until the soup is creamy and smooth.
- Reheat and Season: Return the soup to medium-low heat and warm through. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls, drizzle with extra coconut milk or cream, and garnish with thinly sliced green onions and hemp hearts for added texture and flavor.
Notes
- Using full-fat coconut milk gives the soup a richer texture, but light coconut milk works well for a lighter version.
- For a spicier twist, add a pinch of cayenne pepper or a drizzle of chili oil during cooking.
- Hemp hearts are optional but add a nice nutty crunch and boost protein content.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use an immersion blender for ease, but a regular blender works fine—just be cautious with hot liquids.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 230
- Sugar: 7g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
