Creamy Sweet Potato Ginger Soup with Coconut Milk
A warming and velvety soup that combines the sweetness of sweet potatoes with the mild spiciness of ginger and the creaminess of coconut milk. Ideal as a light meal or appetizer.
- 25 minutes
- 2 servings
- Main course
- vegan
- vegetarian
- antioxidant
- vitamin-a-reich
Ingredients
- 600 g Sweet Potato ((cubed))
- 3 piece Ginger (cm (grated))
- 200 g Coconut Milk
- 400 g Vegetable Broth
Instructions
- Heat olive oil in a pot. Sauté onion, ginger, and garlic for about 3 minutes.
- Add sweet potato cubes and briefly fry them.
- Pour in vegetable broth and bring to a boil. Reduce heat and cover, simmer for about 15-20 minutes until the sweet potatoes are very soft.
- Finely puree the soup with an immersion blender. Stir in coconut milk and heat briefly (do not let it boil).
- Season with salt and pepper. Optionally garnish with fresh cilantro and serve hot.
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