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Sweet Potato Soup Recipe for Healthy Dinners
Emily

Creamy Spiced Sweet Potato and Apple Soup

This velvety, nutrient-dense sweet potato soup is the perfect blend of earthy sweetness and aromatic spice. Crafted to be both gourmet and family-friendly, it features a caramelized base of onions, sweet potatoes, and apples, enhanced with fresh ginger and smoked paprika. Finished with rich coconut milk, it is a dairy-free, one-pot comfort meal that offers a sophisticated flavor profile for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Fusion
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Extra-virgin olive oil
  • 1 medium Yellow onion, finely diced
  • 1.5 pounds Sweet potatoes, peeled and cubed
  • 1 medium Apple, peeled and chopped
  • 3-4 cups Low-sodium vegetable broth
  • 14 oz can Full-fat coconut milk
  • 2 tsp Fresh ginger, grated
  • 3 cloves Garlic, minced
  • 1 tsp Ground coriander
  • 1/2 tsp Smoked paprika
  • 1 tbsp Apple cider vinegar
  • Salt and black pepper to taste
  • Pepitas and fresh herbs for garnish

Method
 

  1. Heat olive oil in a large heavy-bottomed pot over medium heat.
  2. Add onions with salt and pepper, sautéing until softened.
  3. Add sweet potatoes and apples, sautéing for 10 minutes until edges start to soften.
  4. Stir in garlic, ginger, coriander, and smoked paprika until fragrant.
  5. Pour in apple cider vinegar, vegetable broth, and most of the coconut milk.
  6. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
  7. Use an immersion blender to process the soup until completely smooth.
  8. Adjust consistency with extra broth if needed and serve garnished with pepitas and herbs.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Enhance the texture by topping with toasted pepitas or sunflower seeds for a necessary crunch. To keep it vegan, ensure your vegetable broth is certified plant-based.