Sweet Potato Soup
Recipe from Two Peas and Their Pod
A vibrant, creamy Sweet Potato Soup packed with vegetables, rich smoked paprika, coriander, thyme, and a drizzle of coconut milk makes this healthy vegan soup recipe a winner every time!
Servings: 6
Calories: 275kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 1 orange bell pepper, stemmed, seeds removed, and chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 2 lbs sweet potatoes, peeled and chopped
- 32 oz vegetable broth
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried thyme
- Kosher salt and black pepper, to taste
- 1 cup coconut milk
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and pepper. Cook until vegetables are tender, about 5 minutes. Add the garlic and bay leaf and cook for one more minute.
- Add the chopped sweet potatoes and vegetable broth. Season with smoked paprika, coriander, thyme, salt, and pepper. Partially cover the pot with a lid and simmer for 20 to 30 minutes or until the sweet potatoes are soft when pierced with a fork.
- Use an immersion blender to puree the soup in the pot until smooth. You can also carefully transfer the soup to a blender and puree. You will need to do it in two batches, so the blender isn’t too full and make sure you let the soup cool for a few minutes so it isn't too hot.
- Stir in the coconut milk. Taste and season with additional salt and pepper, if necessary. Ladle into bowls and serve warm. You can garnish the soup with a drizzle of coconut milk, a dash of smoked paprika, and chopped fresh parsley, If desired.
Nutrition
Calories: 275kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Sodium: 703mg | Potassium: 711mg | Fiber: 6g | Sugar: 10g | Vitamin A: 24338IU | Vitamin C: 32mg | Calcium: 62mg | Iron: 3mg