Ginger Sweet Potato Soup (Vegan, Gluten Free and Soy Free with Oil Free Option)
Ingredients
- 1 medium onion chopped
- 4 cloves garlic chopped
- 1.5 tsp olive oil (sub water or broth for oil free option)
- 1/2 tsp coriander ground
- 1/2 tsp curry powder
- 1/2 tsp turmeric
- 1/8 tsp cayenne pepper or to taste
- 1.5" piece fresh ginger peeled and cut into 3 chunks
- 2 large sweet potatoes, chopped into 1/2" cubes (approx 2 3/4 cups)
- 2 cups vegetable broth
- salt to taste, see note
- freshly ground black pepper to taste
- 7 ounces coconut milk (1/2 of a can)
Instructions
- In a stock pan, saute the garlic and onion in the olive oil over med-high heat for 3-5 minutes until onions are soft. If you wish to avoid oil you can saute the onion and garlic in water or vegetable broth (using the same measurement as recommended for the oil option).
- Add the coriander, curry powder, turmeric and cayenne. Stir to coat the onion mixture while being careful not to burn the spices.
- Add the vegetable broth, sweet potatoes and ginger pieces and boil until the sweet potatoes are soft and easily pierced with a fork (about 20 minutes).
- Transfer everything to a blender and blend until smooth. Return the mixture to the pan and stir in the coconut milk along with salt and pepper to taste.
Notes
The amount of salt you will add to this will depend on both your personal preference and the type of vegetable broth you are using. I use a homemade vegetable stock that does not contain any sodium so I added about 1/2 tsp of salt at the end. However, many vegetable broths that are available in stores already contain salt so you will want to reduce (or omit) the salt you add.
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