Warming Sweet Potato Soup
Easy 1-pot sweet potato soup that is subtly spicy, thick, and so creamy! It's flavored with onions, garlic, coconut milk, and smoked paprika, making it a comforting winter meal!
Ingredients
- 1 tbsp oil
- 1 onion or two shallots, diced
- 2 cloves of garlic minced
- 1 large sweet potato
- 1 13.5-oz can can full-fat coconut milk
- 1 tsp buffalo sauce or sriracha
- 3/4 cup water
- 3/4 tsp smoked paprika
- 1/4 tsp salt adjust to taste
Instructions
- Heat the oil in a large saucepan over medium heat. Once hot, add the onion and garlic and sautée for 3-5 minutes, or until the onion is soft.
- In the meantime, peel the sweet potato and dice it into small, evenly-sized cubes. Add the diced sweet potato, full-fat coconut milk, buffalo sauce, water, smoked paprika, and salt to the saucepan.
- Bring to a boil, cover, and let simmer for 30-35 minutes or until the sweet potatoes are fork-tender.
- Transfer to a high-speed blender and blend for 10-15 seconds or until the soup is smooth and creamy. You can add some water to adjust the consistency to your liking; I didn't add any as I like my soups to be thick. Taste and adjust the salt and spiciness to your liking.
- Serve immediately with your favorite toppings. Tofu or tempeh are great to add protein and make it a full meal.
- The soup will keep for up to 4 days in the refrigerator.
Notes
- If you don't want the soup too sweet, you can use half sweet potatoes and half white potatoes.
- White sweet potatoes will work as well, but your soup will have a paler color.
- Start with just one teaspoon of hot sauce and add more to taste AFTER blending the soup. I found that one teaspoon of buffalo sauce was enough to add a nice kick without overpowering the flavor of the sweet potatoes.
Nutrition
Serving: 1 serving | Calories: 229 kcal | Carbohydrates: 26.2 g | Protein: 3.3 g | Fat: 12.8 g | Fiber: 4.2 g | Sugar: 8.7 g