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
-
Preheat the oven to 400-degrees F.
-
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
-
In a separate bowl add the peeled potatoes and thoroughly mash.
-
Heat a large saucepan over medium, add the butter and allow melting.
-
Add diced onion and celery and cook for 5 minutes stirring occasionally.
-
Then add the garlic, oregano, ground ginger, cumin, salt and pepper and cook stirring for about 1 minute.
-
Pour the stock and coconut milk and bring to low simmer.
-
Add the mashed sweet potatoes and stir until well combined. If needed add additional salt and pepper.
-
Transfer soup to a food processor or blender for a smoother consistency.
