Silky Ginger Sweet Potato Soup.
Hugs hugs hugs for us all!
Silky sweet potato soup just SOUNDS like something I want to eat on a Monday. Another big hug in a bowl; a comforting, smooth pot of flavor that is satisfying and generally not terrible for us. I think it’s even accidentally vegan. Fantastic! Let’s chat about it.
This sweet potato soup has that melt-in-your-mouth goodness. It’s a little zingy from the fresh ginger. It’s rich from the coconut milk but also light since it’s pureed and not weighed down from any flour or cream.
A few years ago I made aThai curry butternut squash soupthat has been a major favorite. It probably comes as no surprise that I adore all things coconut and curry! And I wanted to do something similar but not repeat the curry thing with… just sweet potatoes. They are practically the same thing anyway – I swap them all the time. You know?
So this is a sort of similar yet totally different kind of soup. Because it’s the internet and I said so!
它从一些洋葱开始，得到所有焦躁和甜蜜。这不是必要的一步，因为没有它，你可以在大约35分钟内完成这汤。万博体育赛事但它增加了如此可爱的味道深度 - 另一种甜蜜的甜味仍然有一个咸味，而当与生姜相结合？哦！去风味镇。
You can totally use your immersion blender here if you want. I loathe immersion blenders. I think they make a mess ALL THE TIME and they never get soup as smooth as I want it. I’ve tried all the “good ones” too! I’d rather carefully pour my soupin my favorite blender然后繁荣 - 它是鞭打和柔滑的。
On top, I like to add a few things for crunch. Sliced green onions and then some hemp hearts, which end up adding a few good-for-us benefits! You can also do croutons like thesegarlic toast croutonsorbrown butter croutons或者别的东西奇妙的crouton-y。我出了好面包。你知道，INA有点好。
An extra drizzle of coconut milk or even cream here not only makes it pretty but adds one more little touch of richness! It’s super creamy and incredible and warms you to the core.
Already feeling better on this Monday!
- 2tablespoonscoconut oil
- 1/2sweet oniondiced
- 2tablespoonsgrated fresh ginger
- 1/2teaspoonfreshly cracked pepper
- 4杯peeled sweet potato cubesthis was 2 medium sized potatoes for me
- 2杯low-sodium vegetable stock
- 2green onionsthinly sliced for topping
- 2tablespoonshemp heartsfor topping
- extra coconut milk or creamfor drizzling
Heat a large pot over medium-low heat and add the coconut oil. Stir in the onion and cook, stirring often, until it begins to caramelize and get golden brown, about 15 to 20 minutes. Stir in the garlic, ginger, salt and pepper. Cook for about 5 to 6 minutes. Stir in the sweet potato cubes. Cook for another 5 minutes, stirring occasionally, until the sweet potatoes start soften and get a little golden too. Pour in the vegetable stock and bring the mixture to a boil. Reduce it to a simmer, cover the pot and cook for 15 to 20 minutes, just until the sweet potatoes soften.
Pour the mixture back into the pot. Taste it and season additionally with more salt and pepper if needed. Heat over medium-low heat until warmed through.
Serve with a drizzle of coconut milk and a sprinkle of green onions and hemp hearts on top.
That’s a work of soup art.