Sweet Potato Soup

Sweet potatoes are rich in beta-carotene, which is converted into vitamin A in the body and is essential for good vision.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Sweet Potato Soup

Cooking Method: Blending, Boiling Cuisine: American, International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 500 gram Sweet Potatoes
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 tablespoon Olive Oil
• 2 tablespoon Fresh Cilantro

Instructions

1. Peel and chop the sweet potatoes, onion, and garlic.
2. Heat olive oil in a large pot over medium heat.
3. Add the onion and garlic, sauté until softened.
4. Add the sweet potatoes, cumin, coriander, salt, and black pepper. Stir to coat the sweet potatoes with the spices.
5. Pour in the vegetable stock and bring to a boil.
6. Reduce heat, cover, and simmer for 20 minutes or until the sweet potatoes are tender.
7. Remove from heat and let it cool slightly.
8. Use an immersion blender or transfer the soup to a blender and blend until smooth.
9. Return the soup to the pot, stir in the coconut milk, and heat over low heat until warmed through.
10. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 35g12%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.