Creamy Sweet Potato and Ginger Soup
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.
Ingredients
Method
- 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.
