Name: Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion (chopped); 1 heaping teaspoon sea salt; Freshly ground black pepper; 3 medium sweet potatoes (1½ pounds, peeled and cubed); 1 apple (peeled and chopped); 3 garlic cloves (grated); 1 teaspoon grated fresh ginger; 1 teaspoon ground coriander; ½ teaspoon smoked paprika; 1 teaspoon apple cider vinegar; 3 to 4 cups vegetable broth; 1 (14-ounce) can full-fat coconut milk (reserve ¼ cup for garnish); Pepitas (for garnish); Fresh cilantro (for garnish); Aleppo pepper or red pepper flakes (for garnish); Crusty bread (for serving)

Sweet Potato Soup

On a cold winter or fall night, warm up with this creamy sweet potato soup! It's healthy, comforting, and filled with delicious sweet and smoky flavor. Vegan and gluten-free.

45 min total 15 min prep 30 min cook 4

Instructions

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1 Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
2 Add the garlic, ginger, coriander, and smoked paprika and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
3 Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and top with a swirl of coconut milk, pepitas, cilantro, and Aleppo pepper, if desired. Serve with crusty bread.