Ingredients
Scale
- 2 lbs Sweet potatoes (peeled and cut into 1-inch cubes)
- 2 tablespoons Olive oil
- 1 large Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 4 cups Vegetable broth (low sodium)
- 1/2 cup Heavy cream (or full-fat coconut milk)
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- Fresh parsley or pumpkin seeds for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 5 to 7 minutes until it becomes soft and translucent.
- Stir in the minced garlic and grated ginger. Cook for about 1 minute until you can smell the wonderful aroma.
- Add the cubed sweet potatoes, salt, pepper, cinnamon, and nutmeg to the pot. Stir well to coat the potatoes in the oil and spices.
- Pour in the vegetable broth. Increase the heat to medium-high and bring the liquid to a boil.
- Once boiling, reduce the heat to low. Cover the pot with a lid and let it simmer for 20 to 25 minutes, or until the sweet potatoes are very soft when pierced with a fork.
- Turn off the heat. Use an immersion blender directly in the pot to blend the soup until it is completely smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender.
- Stir in the heavy cream until well combined. Taste the soup and add more salt or pepper if needed.
- Ladle the warm soup into bowls. Top with fresh parsley, a drizzle of cream, or crunchy pumpkin seeds.
- Cook Time: 35 minutes