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