Sweet Potato Apple Coconut Soup
A warm, creamy soup featuring the comforting blend of sweet potatoes, apples, and coconut milk, perfect for a cozy dinner.
Ingredients
Soup Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 large apples, peeled, cored, and chopped Use firm apples like Gala or Fuji for a mild sweetness.
- 1 can coconut milk (13.5 oz) You can substitute with coconut cream for a richer soup.
- 4 cups vegetable broth Chicken broth can be used for a non-vegetarian option.
- 1 onion, chopped Cook until soft for better flavor.
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- Salt and pepper to taste Add salt last to avoid over-seasoning when using broth.
- Olive oil for sautéing
- Fresh cilantro for garnish (optional) Add a small swirl of coconut milk for garnish.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add sweet potatoes and apples, cook for about 5 minutes.
- Stir in ginger, cooking for another minute.
- Pour in the vegetable broth and coconut milk, bring to a boil.
- Reduce heat and simmer for 20-25 minutes, until sweet potatoes are tender.
- Blend the soup until smooth using an immersion blender or in batches with a regular blender.
- Season with salt and pepper.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Cool the soup to room temperature before storing. Place in an airtight container and refrigerate up to 4 days. For longer storage, freeze in portions for up to 3 months and thaw in the fridge overnight. Consider different herbs for flavor variations.