Sweet Potato Soup

Warm up with a creamy Sweet Potato Soup packed with spices and nutrients. Perfect for cozy nights and healthy meals. Try this easy recipe today!

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 people

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

250 g sweet potato peeled and diced
3 cups carrots peeled and sliced
1 onion finely chopped
2 cloves garlic crushed
1 cm fresh ginger grated
1 tsp turmeric
1 tsp ground cumin
1 tsp sweet paprika
20 cl almond or coconut milk
50 cl vegetable broth to cover
1 tbsp coconut or olive oil for sautéing
to taste salt and pepper
to garnish pumpkin or sunflower seeds

Equipment

Large pot or Dutch oven
Immersion blender or regular blender
Wooden spoon or spatula
Sharp knife and cutting board

Method

Heat the oil in a large pot over medium heat and sauté the onion until soft.
Stir in the garlic, ginger, turmeric, cumin, and paprika; cook for another minute.
Toss in the sweet potatoes and carrots; cook for 2-3 minutes.
Add the vegetable broth to cover the vegetables; bring to a gentle simmer and cook for 30 minutes.
Remove from heat and blend the soup until smooth, then stir in the almond milk.
Season with salt and pepper, and garnish with pumpkin or sunflower seeds.

Nutrition

Calories: 180kcalCarbohydrates: 36gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 400mgPotassium: 650mgFiber: 6gSugar: 6gVitamin A: 400IUVitamin C: 25mgCalcium: 4mgIron: 6mg

Notes

Consider roasting the sweet potatoes and carrots for deeper flavor.
For the best taste, use homemade vegetable broth.
Feel free to switch the almond milk with coconut milk for a richer result.
Leftover soup can be stored in the fridge for up to 4 days or frozen for up to 3 months; just be sure to add the garnishes fresh when serving.

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