Description
A creamy, comforting Silky Ginger Sweet Potato Soup that combines the natural sweetness of sweet potatoes with the warmth of fresh ginger and coconut milk, topped with green onions and hemp hearts for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 2 tablespoons coconut oil
- 1/2 sweet onion, diced
- 2 garlic cloves
- 2 tablespoons grated fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- 4 cups peeled sweet potato cubes (about 2 medium sweet potatoes)
- 2 cups low-sodium vegetable stock
- 1 14-ounce can coconut milk (full-fat preferred, light acceptable)
Toppings
- 2 green onions, thinly sliced
- 2 tablespoons hemp hearts
- Extra coconut milk or cream for drizzling
Instructions
- Caramelize the onions: Heat a large pot over medium-low heat and add the coconut oil. Stir in the diced onion and cook, stirring often, until the onion caramelizes and turns golden brown, about 15 to 20 minutes.
- Add aromatics: Stir in the garlic, grated fresh ginger, salt, and freshly cracked pepper. Cook this fragrant mixture for about 5 to 6 minutes to allow the flavors to develop.
- Cook sweet potatoes: Add the peeled sweet potato cubes to the pot and cook for another 5 minutes, stirring occasionally, until the sweet potatoes start to soften and develop a little golden color.
- Add stock and simmer: Pour in the low-sodium vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 15 to 20 minutes until the sweet potatoes are fork tender.
- Blend the soup: Turn off the heat. Using an immersion blender or transferring the mixture carefully into a regular blender (covering the lid with a towel to avoid splashes), blend until the soup is pureed and silky smooth.
- Add coconut milk and blend again: Stir in the coconut milk and blend the soup again to fully incorporate it and achieve a creamy texture.
- Reheat and season: Pour the blended soup back into the pot. Taste and adjust seasoning with additional salt and pepper if needed. Warm the soup over medium-low heat until heated through.
- Serve: Ladle the soup into bowls, drizzle with extra coconut milk or cream, and garnish with sliced green onions and hemp hearts for texture and flavor contrast.
Notes
- Use full-fat coconut milk for a richer and creamier soup, but light coconut milk works as a lighter alternative.
- For extra heat, consider adding a pinch of cayenne pepper or a chopped chili while cooking the aromatics.
- This soup keeps well for up to 3 days in the refrigerator and can be frozen for up to 2 months.
- To keep the soup vegan and dairy-free, use coconut milk and avoid cream drizzles if preferred.
- An immersion blender is convenient for blending directly in the pot, but a regular blender works well too—just take care with hot liquids.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 7g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
