Delicious Living
Ingredients
  • 1 large yellow onion, diced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely grated fresh ginger
  • 1/2 teaspoon ground cumin
  • 1/8-1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt, plus more to taste
  • 2 1/2 pounds red-skinned sweet potatoes, peeled and cut into large dice
  • 4 cups low-soduim chicken or vegetable broth
  • 1 (14 ounce) can coconut milk
  • Juice of 1 small lime
  • Fresh cilantro leaves, for garnish

Sweet Potato Soup with Ginger

Elisa Bosley | Delicious Living
  • Serves: 8 people
  • Calories per serving: 199

This warming and satisfying soup comes together quickly—and seems to disappear just as fast! For the most velvety texture, use a traditional blender to purée the soup, but don’t fill the jar more than half full.

Directions
  1. In soup pot or large saucepan, sauté onion in olive oil until translucent, about 8 minutes. Add ginger, cumin, cayenne, and salt; stir 1 minute. Add sweet potatoes and stir to coat. Stir in broth and coconut milk and bring to boil; reduce heat and simmer, covered, 15–20 minutes, or until sweet potatoes are tender.
  2. Working in batches, purée soup in blender until smooth (an immersion blender will yield a more rustic purée). Return soup to pot, stir in lime juice, and season with additional salt, if desired. Serve, garnished with cilantro leaves.

PER SERVING: 199 cal, 5g fat (1g mono, 0g poly, 3g sat), 0mg chol, 4g protein, 32g carb, 5g fiber, 249mg sodium

 

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