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 and Serving
- Pepitas (pumpkin seeds), for garnish
- Fresh cilantro, for garnish
- Aleppo pepper or red pepper flakes, for garnish
- Crusty bread, for serving
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Sauté until the onion is soft and translucent, about 5 to 8 minutes.
- Add Sweet Potatoes and Apple: Stir in the peeled and cubed sweet potatoes and chopped apple. Cook until they begin to soften, stirring occasionally, approximately 8 to 10 minutes.
- Add Spices and Liquids: Add the grated garlic, fresh ginger, ground coriander, and smoked paprika. Stir to combine. Then add the apple cider vinegar, 3 cups of vegetable broth, and most of the coconut milk (reserve ¼ cup for garnish). Bring the mixture to a boil.
- Simmer Soup: Once boiling, cover the pot and reduce the heat to a simmer. Cook until the sweet potatoes are tender, about 20 to 30 minutes.
- Blend Soup: Let the soup cool slightly, then transfer it in batches to a blender. Blend until smooth, adding up to 1 cup more broth if the soup is too thick. Season with additional salt and pepper to taste.
- Serve: Pour the soup into bowls and garnish with a swirl of reserved coconut milk, pepitas, fresh cilantro, and a sprinkle of Aleppo pepper or red pepper flakes. Serve hot with crusty bread on the side.
Notes
- For a spicier soup, add more Aleppo pepper or red pepper flakes to taste.
- If you prefer a thinner consistency, add additional vegetable broth when blending.
- This soup can be made vegan and gluten-free as written.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For added texture, reserve some cooked sweet potatoes before blending and stir them back into the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
