Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and sauté for about 5 minutes until softened.
- Stir in 2 minced garlic cloves and 1 tablespoon of grated ginger, cooking for an additional minute until fragrant.
- Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and a pinch of cayenne pepper. Cook for roughly 30 seconds.
- Pour in 4 cups of vegetable broth along with 3 peeled and diced sweet potatoes and 1 diced apple. Stir to combine.
- Bring to a gentle boil, then reduce to low and cover, allowing to simmer for 20-25 minutes until sweet potatoes are tender.
- Use an immersion blender to puree until smooth; or blend in batches with a countertop blender.
- Return the soup to the pot and stir in 1 cup of coconut milk over low heat until heated through.
- Season with salt and pepper to taste, stirring thoroughly.
- Warm it over low heat for a few minutes, stirring occasionally, without boiling.
- Ladle into bowls, garnishing with optional toppings like toasted pumpkin seeds or cilantro.
Nutrition
Notes
Store leftovers in airtight containers for up to 3 days in the fridge or freeze for up to 2 months.