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Sweet Potato Soup
- 4 large sweet potatoes(2 1/2 pounds), cut in half
- cooking oil
- 2 tablespoons butter
- 1 cup finely diced yellow onion (about 1 medium onion)
- 1/2 cup finely diced celery, (about 2 celery stalks)
- 3 garlic cloves
- 1 teaspoon dried oregano
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups chicken or vegetable stock
- 14 ounces canned coconut milk
- 1 1/2 cup roasted chicken, pulled or cut into small pieces (optional)
- Additional salt and black pepper to taste
Roast Sweet Potatoes
- Preheat oven to 400-degrees F.
- Line a baking sheet with baking parchment.
- Coat sweet potato halves with oil.
- Place down on lined baking sheet.
- Roast for 30-40 minutes at 400-degrees F, until soft when poked with a fork.
- Discard peels.
- Transfer to a bowl and thoroughly mash.
Rest of the Soup
- While sweet potatoes are roasting, heat a large saucepan over medium heat.
- Add butter and allow to melt.
- Add diced onion and celery; cook, stirring occasionally, for 5 minutes
- Grate garlic cloves directly into pan.
- Sprinkle in dried oregano, ground ginger, ground cumin, salt and pepper. Cook, stirring constantly for 1 minute.
- Stir in stock and coconut milk. Bring to a low simmer; continue to simmer on low heat until potatoes are ready.
- Whisk in mashed sweet potatoes until combined.
- Salt and pepper to taste.
- For a smoother consistency, if desired, carefully transfer soup to a food processor or blender (work in batches if needed), and process until smooth. Be sure to vent the lid to avoid minor explosions. An immersion blender also works great!
- Stir in chicken, if desired.
- Serve warm. If you so desire, garnish with chopped chives or green onion, greek yogurt or sour cream, toasted pecans or walnuts.
Edit Recipe (last edited by slouken)