Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 heaping teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 medium sweet potatoes (1½ pounds), peeled and cubed
- 1 apple, peeled and chopped
- 3 garlic cloves, grated
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- 3 to 4 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk (reserve ¼ cup for garnish)
Garnishes
- Pepitas
- Fresh cilantro
- Aleppo pepper or red pepper flakes
- Crusty bread (for serving)
Instructions
- Sauté Aromatics: Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté the mixture until the onions become soft and translucent, which should take about 5 to 8 minutes.
- Cook Sweet Potatoes and Apples: Add the peeled and cubed sweet potatoes along with the chopped apple to the pot. Cook while stirring occasionally until the sweet potatoes and apples begin to soften, about 8 to 10 minutes.
- Add Spices and Liquids: Stir in the grated garlic, fresh ginger, ground coriander, and smoked paprika to combine the flavors. Then stir in the apple cider vinegar, followed by 3 cups of vegetable broth and the coconut milk. Bring the mixture to a boil.
- Simmer Soup: Once boiling, cover the pot and reduce the heat to low to maintain a simmer. Let the soup cook gently until the sweet potatoes are tender when pierced with a fork, about 20 to 30 minutes.
- Blend Until Smooth: Allow the soup to cool slightly. Carefully transfer it in batches to a blender and blend until completely smooth. If the soup is too thick, add up to an additional 1 cup of vegetable broth and blend again to reach your desired consistency.
- Season and Serve: Taste and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnished with a swirl of reserved coconut milk, pepitas, fresh cilantro, and a sprinkle of Aleppo pepper or red pepper flakes. Accompany with crusty bread for a complete meal.
Notes
- Use full-fat coconut milk for a creamier texture.
- Adjust the amount of vegetable broth to achieve preferred soup thickness.
- To make it spicier, increase Aleppo pepper or red pepper flakes in garnish.
- Vegan and dairy-free friendly.
- Pairs well with crusty bread or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
