Easy Sweet Potato Soup
A comforting and nutritious soup made with sweet potatoes and creamy coconut milk, perfect for any occasion.
Ingredients
Main Ingredients
- 2 large sweet potatoes, peeled and cubed Look for bright orange sweet potatoes for sweetness.
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ground ginger
- Salt and pepper to taste
Optional Toppings
- chopped green onions
- cilantro
- croutons
Instructions
Preparation
- Add the cubed sweet potatoes, diced onion, minced garlic, and vegetable broth to your chosen cooking vessel.
Cooking Method
- For Instant Pot: Seal the lid and cook on high pressure for 15 minutes. Once done, allow the pressure to naturally release.
- For Slow Cooker: Cover and cook on low for 6 hours or high for 3 hours until sweet potatoes are fork-tender.
- For Stove: Bring to a boil, then reduce heat and simmer for about 20 minutes until sweet potatoes are soft.
Blending
- Blend the soup until smooth using an immersion blender or by transferring in batches to a traditional blender.
- Stir in the coconut milk and ground ginger. Season with salt and pepper to taste.
Serving
- Ladle the soup into warm bowls and add your choice of toppings.
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Notes
Look for ways to adjust the thickness by adding more vegetable broth as needed. For storage, cool completely before transferring to airtight containers; it lasts in the refrigerator for up to 7 days or can be frozen for up to 3 months.