Easy Sweet Potato Soup
A delicious and nutritious sweet potato soup that is easy to make, perfect for a quick weeknight dinner or a comforting dish to share with family and friends.
Ingredients
Main Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ginger, grated
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil (for sautéing)
- Fresh herbs (for garnish, optional)
Instructions
Preparation
- In an instant pot or a large pot, heat olive oil over medium heat. Sauté the onions and garlic until translucent.
- Add the diced sweet potatoes, grated ginger, cumin, salt, and pepper. Stir to combine.
- Pour in the vegetable broth and coconut milk.
Cooking
- If using an instant pot, seal and cook on high pressure for 10 minutes. For a stovetop, bring to a boil, reduce heat, and simmer for 20-25 minutes until sweet potatoes are soft.
- Use an immersion blender to puree the soup until smooth.
Serving
- Serve hot, garnished with fresh herbs if desired. You can add a swirl of coconut milk for extra creaminess.
Notes
To store leftover soup, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to leave some space in the container since the soup may expand when frozen.