This sweet potato soup is such a wonderful comfort food. The texture is silky smooth, and the soup contains coconut and ginger for a refreshing, light lunch that is simply bursting with flavor and health benefits.
Ingredients
- 1 lb of peeled, cubed sweet potatoes
- 1 chopped onion, medium
- ½ tsp. of curry powder, yellow
- ¼ tsp. of cumin
- 1 x ½” peeled, chopped piece of ginger, fresh
- 1 tbsp of oil, olive
- ½ tsp. of salt, sea
- ½ tsp. of pepper, black, ground
- 1 tsp of lemon juice, fresh
- 1 cup of coconut milk, canned
- 2 cups of broth, vegetable
- ½ cup of water, filtered, for watering down
How to Make It
- Preheat oven to 390F.
- Place sweet potatoes on baking sheet. Drizzle with oil. Sprinkle with sea salt and ground pepper. Bake at 390F for ½ hour.
- On med. heat in sauce pan with oil, sauté onions. Add sweet potatoes. Cook for five minutes or so.
- Add ginger, curry and cumin. Toss together for a minute.
- Pour lemon juice and vegetable broth in pan. Allow to boil, then reduce heat and simmer for five to seven minutes.
- Add coconut milk. Cook for five more minutes. Season as desired.
- Use an immersion blender to blend soup till it is creamy. Adjust to your preferred consistency. Cook for five additional minutes.
- Drizzle with oil. Serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 230 kcal Calories from Fat: 108 kcal |
|
% Daily Value*
|
| Total Fat 12 g 34% |
Saturated Fat 8 g 40% |
Trans Fat 0.0 g |
Cholesterol 1 mg 0% |
Sodium 153 mg 3% |
carbohydrates 29 g 22% |
Dietary Fiber 5 g 13% |
Sugars 5 g 6% |
Protein 4 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
