Ingredients
- 1 tbsp olive oil (or avocado oil)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh grated ginger (or 1 tsp ground)
- 2 lb sweet potatoes, peeled and cut into ¾–1" cubes
- 4 cups low-sodium vegetable broth
- 1 tsp smoked paprika
- ¼ tsp ground cinnamon
- ⅛–¼ tsp cayenne or chili flakes (optional)
- 13.5 oz can coconut milk (full-fat or light)
- 1–2 tsp apple cider vinegar or 1 tbsp fresh lime juice, to taste
- ¾–1 tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
Equipment
- soup pot
- immersion blender Preferred for easier blending.
- high-speed blender Use in batches with vented lid.
- cutting board
- chef's knife
- measuring spoons
- measuring cups
Method
- Heat oil in a soup pot over medium. Sauté onion with a pinch of salt until translucent, 4–5 minutes.
- Add garlic and ginger; cook 30–60 seconds. Stir in smoked paprika, cinnamon, and optional cayenne to bloom.
- Add sweet potatoes and broth. Bring to a boil; reduce to a simmer, cover, and cook until very tender, 15–18 minutes.
- Off heat, stir in coconut milk. Blend with an immersion blender until smooth and creamy (or carefully blend in batches).
- Stir in vinegar or lime; season with salt and pepper. Adjust thickness with broth as needed.
- Serve with desired toppings.
Nutrition
Calories: 250kcalCarbohydrates: 39gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 530mgPotassium: 620mgFiber: 6gSugar: 10gVitamin A: 19000IUVitamin C: 16mgCalcium: 60mgIron: 2mg
Notes
Dietary: Naturally vegan and gluten-free.
No coconut milk? Use 1½ cups unsweetened oat milk or ¼ cup cashew butter + 1 cup broth.
Extra protein: Blend in 1 cup cooked white beans or ½ cup red lentils (simmer lentils 12–15 minutes).
Equipment: Immersion blender preferred; high-speed blender works—blend in batches and vent the lid.
Flavor add-ins: 1–2 tbsp red curry paste for Thai-ish; 1–2 tsp adobo sauce for smoky heat.
No coconut milk? Use 1½ cups unsweetened oat milk or ¼ cup cashew butter + 1 cup broth.
Extra protein: Blend in 1 cup cooked white beans or ½ cup red lentils (simmer lentils 12–15 minutes).
Equipment: Immersion blender preferred; high-speed blender works—blend in batches and vent the lid.
Flavor add-ins: 1–2 tbsp red curry paste for Thai-ish; 1–2 tsp adobo sauce for smoky heat.
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