Sweet Potato Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Stirring spoon
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 1 pound sweet potatoes peeled and diced
- 4 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 cup coconut milk
- 1 tablespoon fresh lime juice
- 2 tablespoon fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic to the pot, sautéing until the onion is translucent.
- Add diced sweet potatoes to the pot and stir to coat with the oil.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to a simmer, cover the pot, and cook until sweet potatoes are tender, about 20 minutes.
- Remove the pot from heat and let it cool slightly.
- Use a blender or immersion blender to puree the soup until smooth.
- Return the soup to the pot and stir in salt, black pepper, cumin, and coconut milk.
- Heat the soup gently until warmed through.
- Stir in lime juice just before serving.
- Serve the soup hot, garnished with chopped cilantro.
Notes
To enhance the flavor of the soup, consider roasting the sweet potatoes before adding them to the pot. This will add a deeper, caramelized flavor. Adjust the consistency of the soup by adding more or less broth, as preferred. If you like a bit of heat, add a pinch of cayenne pepper or red pepper flakes. Always taste and adjust the seasoning before serving to ensure a balanced flavor.
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