How to Make Velvety Sweet Potato Soup with Coconut Cream Swirl

Simple Summary

This creamy Sweet Potato Soup with Coconut Cream is a comforting blend of earthy sweet potatoes and rich coconut, perfect for chilly evenings or as a nourishing meal any time of year.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs sweet potatoes, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 1/4 cup coconut cream for garnish
• 2 tbsp fresh cilantro or chives, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).

2. Toss the cubed sweet potatoes with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.

3. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened.

4. Add the minced garlic, cumin, coriander, and cayenne (if using) to the pot. Cook for another minute until fragrant.

5. Add the roasted sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.

6. Remove the pot from heat and let it cool slightly. Using an immersion blender or working in batches with a regular blender, puree the soup until smooth.

7. Return the soup to low heat and stir in the coconut milk. Season with salt and black pepper to taste.

8. Simmer for an additional 5 minutes to heat through and allow flavors to meld.

9. Ladle the soup into bowls. Drizzle each serving with a swirl of coconut cream and sprinkle with chopped cilantro or chives.

10. Serve hot and enjoy your homemade Sweet Potato Soup with Coconut Cream!

Chef's Notes

• For a smoother soup, pass it through a fine-mesh strainer after blending.
• To make this soup spicier, increase the amount of cayenne pepper or add a diced jalapeño with the onions.
• This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to thin it out.
• For a protein boost, consider adding cooked, shredded chicken or crispy tofu cubes as a topping.
• To make this recipe vegan, ensure your coconut cream doesn't contain any dairy additives.

Nutritional Info

Per serving (approximate):

• Calories: 300
• Protein: 4g
• Fat: 18g (mostly healthy fats from coconut)
• Carbohydrates: 35g
• Fiber: 5g
• Vitamin A: 380% of Daily Value
• Vitamin C: 30% of Daily Value
• Potassium: 15% of Daily Value

This soup is rich in beta-carotene, which the body converts to Vitamin A, supporting eye health and immune function. The coconut milk provides healthy fats that aid in nutrient absorption.

Serving Suggestions

• Pair with a crisp green salad and a slice of crusty whole-grain bread for a complete meal.
• For a festive touch, serve in hollowed-out small pumpkins or squash during autumn.
• Garnish with toasted pumpkin seeds or a drizzle of chili oil for added texture and flavor.
• This soup makes an elegant first course for a dinner party or a comforting main dish for a cozy night in.
• Serve alongside grilled cheese sandwiches for a classic soup-and-sandwich combo with a gourmet twist.