Sweet potato soup

Sweet potato soup



Extremely yummy!!!
Vegan, healthy, and beautiful to serve — this soup is pure comfort.

Ingredients

• 1 tbsp olive oil
• 1 large sweet potato, peeled and chopped
• 3 whole garlic cloves, peeled
• 1 onion, cut in half
• 2 cm piece of ginger, peeled and chopped
• 2 carrots, sliced
• 1 tsp ground cumin
• 1 can coconut cream
• Salt and pepper, to taste
• For garnish: parsley, dill, pumpkin seeds, sesame seeds, or anything you love
  
  

Instructions

1. Roast the vegetables:
   Place the sweet potato, carrots, onion, and 1 garlic clove on a baking sheet. Bake at 350°F (175°C) until the sweet potato is soft.
2. Build the flavor:
   In a large pan or pot, heat the olive oil over low heat. Sauté the remaining garlic, the half onion, ginger, and cumin for 2–3 minutes until fragrant.
3. Combine:
   Add the roasted vegetables, coconut cream, salt, and pepper. Pour in enough water to reach your preferred soup consistency.
4. Cook:
   Bring to a gentle boil, then reduce heat and simmer until the carrots are fully soft.
5. Blend:
   Use a hand blender to blend the soup completely smooth — or pulse lightly to keep some vegetable chunks if you prefer a hearty texture.
6. Serve:
   Garnish with herbs or seeds and enjoy!