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Ingredients
- 1 tbsp olive oil
- 1 onion - diced
- 1 stalk celery - diced
- 3 cloves garlic - minced
- 3 medium sweet potatoes - diced into 1/2" cubes (about 5 cups)
- 2 1/2 cups vegetable broth
- 1 (15 oz) can coconut milk (light or full-fat)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- sliced green onions
- lime - sliced
Ingredients
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Instructions
- In a large pot, heat olive oil over medium-high heat. Add onion and celery and sauté until just translucent, about 3 minutes. Add garlic and cook for 2 more minutes. Stir in sweet potatoes, vegetable broth, coconut milk, chili powder, paprika, cumin, salt, and pepper. Bring soup to a boil and reduce to a simmer. Cook for about 20 minutes or until the sweet potatoes become fork tender.
- Using a blender or immersion blender, purée soup until smooth. (If using a regular blender, be careful as liquid is hot!) Garnish with sliced green onions and lime slices.
This was a lot more flavorful than I expected and so easy and quick to make. Delicious!
I was nervous about this one, but it turned out great! Very filling and comforting on a cold day.
This was absolutely delicious, very filling
Loved this and easy to make!
do you skin the sweet potatoes or leave the skin on?
Hi Gina! Yes, the potatoes are best peeled and then diced. ?