Sweet potatoes are highly nutritious and a great source of vitamin A, C, B6, fiber and minerals like manganese and potassium.
This soup can be served as a starter or an accompaniment with garlic bread.
- 2 lbs sweet potatoes, cubed
- 2 tbsp. olive oil
- 1 onion, diced
- 3 garlic cloves, grated
- 3 medium carrots, chopped (optional)
- 4 cups vegetable or chicken stock
- 2 tsp fresh ginger, grated
- 1 tsp paprika
- pinch cayenne pepper
- Dhania
- Salt
- 1/2 cup heavy whipping cream/ coconut milk or milk
Preparation
Step 1
Combine vegetable (or chicken) stock in a saucepot with, paprika, cayenne pepper, salt, and pepper. Stir and heat up just until hot.
Step 2
Using a separate pan, add oil and Sauté diced onions, and carrots until softened.
Step 3
Add the garlic and ginger then Sauté until it's fragrant.
Step 4
Add chopped sweet potatoes, mix, and sauté for a few minutes.
Step 5
Pour in hot vegetable stock mixture and stir everything to combine then lower the heat and cook the sweet potatoes until tender. Approximately 30-35 minutes.
Step 6
Remove from heat and transfer the soup into a blender. Blend the soup until smooth.
Step 7
Transfer soup back into the pot.
Stir in heavy whipping cream/ coconut milk or milk and cook for just a few more minutes.
Serve and garnish with Dhania, enjoy with your favourite bread,
