This soup offers a delightful combination of sweet and savoury flavours with a hint of spiciness from the ginger. It's a comforting and nourishing dish that's perfect for any time you're looking for a warming and wholesome meal.
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and carrots and sauté for about 5 minutes until the onion becomes translucent.
Add the minced garlic and grated ginger to the pot and sauté for an additional 1-2 minutes, allowing the flavours to meld.
Add the chopped sweet potatoes to the pot and stir everything together.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the sweet potatoes are tender.
Using an immersion blender or a regular blender (in batches), carefully puree the soup until it reaches a smooth and creamy consistency.
Return the soup to the pot and stir in the coconut milk. You can add more or less coconut milk depending on your preference for creaminess.
Season the soup with salt and pepper to taste. The ginger adds a bit of natural spiciness, so adjust the seasonings accordingly.
Simmer the soup for an additional 5-10 minutes to heat through and allow the flavours to meld.
Serve the creamy sweet potato and ginger soup hot, garnished with fresh cilantro (coriander) or parsley if desired.
Ingredients
Directions
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and carrots and sauté for about 5 minutes until the onion becomes translucent.
Add the minced garlic and grated ginger to the pot and sauté for an additional 1-2 minutes, allowing the flavours to meld.
Add the chopped sweet potatoes to the pot and stir everything together.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the sweet potatoes are tender.
Using an immersion blender or a regular blender (in batches), carefully puree the soup until it reaches a smooth and creamy consistency.
Return the soup to the pot and stir in the coconut milk. You can add more or less coconut milk depending on your preference for creaminess.
Season the soup with salt and pepper to taste. The ginger adds a bit of natural spiciness, so adjust the seasonings accordingly.
Simmer the soup for an additional 5-10 minutes to heat through and allow the flavours to meld.
Serve the creamy sweet potato and ginger soup hot, garnished with fresh cilantro (coriander) or parsley if desired.