It is no surprise that winter is the best time for soups! Although I enjoy them all year round. This creamy sweet potato soup is not only nutritious but also very filing and delicious. Sweet potatoes make it a great part of a healthy diet, due to the great amount of vitamin A, vitamin C and manganese. This recipe is one of my favorite healthy comfort soups and super easy to make.

Sweet Potato Soup
Ingredients
Instructions
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Preheat the oven to 400-degrees F.
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Coat the sweet potatoes with the oil and add to a baking sheet with parchment paper placing them cut side down. Roast for 30 minutes
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In a separate bowl add the peeled potatoes and thoroughly mash.
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Heat a large saucepan over medium, add the butter and allow melting.
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Add diced onion and celery and cook for 5 minutes stirring occasionally.
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Then add the garlic, oregano, ground ginger, cumin, salt and pepper and cook stirring for about 1 minute.
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Pour the stock and coconut milk and bring to low simmer.
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Add the mashed sweet potatoes and stir until well combined. If needed add additional salt and pepper.
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Transfer soup to a food processor or blender for a smoother consistency.