Serves 4
45 min
Ginger and Sweet Potato Soup
Recipe GLPR1e6563ff027130
A creamy, aromatic soup made with roasted sweet potatoes blended with coconut milk and warm spices. Fresh ginger, turmeric, and cayenne create a comforting dish with subtle heat that's naturally vegan and gluten-free.
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Ingredients
2 large sweet potatoes
1 tablespoon olive oil
1 cup coconut milk
2.5 cups vegetable stock
1 teaspoon fresh grated ginger
1/2 teaspoon ground turmeric
1 teaspoon cayenne pepper, optional
Salt and black pepper to taste
Red pepper flakes for garnish, optional
Directions
Preheat your oven to 400°F (204°C).
While the oven heats, peel and cut the sweet potatoes into 1-inch cubes. Transfer to a bowl and drizzle with the olive oil, tossing well to coat all pieces evenly.
Spread the oiled sweet potato cubes on a baking sheet and roast for 30 to 35 minutes, until the pieces are very tender and slightly caramelized at the edges.
Remove the roasted sweet potatoes from the oven and let cool slightly. Transfer them to a blender along with the coconut milk, vegetable stock, turmeric, cayenne pepper (if using), and fresh ginger.
Blend on high speed until the mixture is completely smooth and creamy, about 1 to 2 minutes. If you prefer a thinner consistency, add additional vegetable stock a little at a time and blend again.
Pour the blended soup into a pot and warm gently over medium heat until steaming. Season to taste with salt and black pepper.
Divide the soup among four bowls and serve hot, garnished with red pepper flakes if desired.
