Sweet Potato Soup Fall Recipe with Ginger
This sweet potato soup with ginger is rich, flavorful, and comforting, offering the perfect blend of spices and smoothness.
Ingredients
- 2 medium sweet potatoes peeled and chopped
- 1 tablespoon fresh ginger grated
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup coconut milk optional for extra creaminess
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and garlic, sautéing for about 5 minutes until softened.
- Stir in grated ginger, cumin, and cinnamon, cooking for 1 more minute.
- Add sweet potatoes and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until sweet potatoes are tender.
- Use an immersion blender to puree the soup until smooth (or blend in batches).
- Stir in coconut milk, if using, and cook for another 5 minutes.
- Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Notes
Nutritional Information (Per Serving)
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Vitamin A: 300%
- Vitamin C: 20%
- Iron: 10%
- Magnesium: 8%
- Potassium: 15%
Additional Notes/Tips
- Add a dash of nutmeg for an extra layer of warmth.
- For a lighter version, skip the coconut milk.
- If you want more texture, leave some chunks of sweet potato for a heartier soup.
- Top with a dollop of Greek yogurt or sour cream for a creamy finish.
- Leftovers store well in the fridge for up to 3 days.