Here’s a healthy soup! I promise to stop spamming y’all with the Turkey Day recipes after tomorrow. Let me know if there’s some other type of recipes you’d like! I’ll find them for you.
Sweet Potato Soup
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4 people
2 tablespoons avocado oil, or olive oil
3 carrots, sliced
1 yellow onion
1 1/2 pound sweet potatoes, peeled and diced
2 garlic cloves, minced
1 tablespoon fresh ginger, finely chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon paprika
4 cups vegetable broth, or more for a thinner consistency
coconut cream or yogurt
red pepper flakes
cracked black pepper
Heat the oil in a large stockpot on medium-high heat. Add the diced onion and carrots and stir frequently for 6-8 minutes, or until the carrots have softened slightly.
Add the garlic, ginger, red pepper flakes, and paprika. Stir for 2-3 minutes or until fragrant.
Add the diced sweet potato and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, add a lid and simmer for 15-20 minutes, or until the sweet potato is fork-tender.
Use a ladle to transfer the soup ingredients to a high-powered blender. Blend on high for one minute or until creamy. You can add more broth or water for a thinner consistency.
To serve, pour into a bowl and garnish with coconut cream or yogurt, chopped pistachios, red pepper flakes, cracked black pepper, and watercress.
Try not to exceed 1 1/2 pounds of sweet potato, otherwise, you may exceed the maximum fill line on your blender.
Remember that you can always add a little water or broth as necessary to achieve a thinner consistency.
Calories: 254kcal, Carbohydrates: 45g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 1069mg, Potassium: 760mg, Fiber: 7g, Sugar: 13g, Vitamin A: 32374IU, Vitamin C: 9mg, Calcium: 75mg, Iron: 1mg