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Sweet Potato Soup with Ginger, Coconut Cream, and Pistachios Recipe

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3.9 from 43 reviews

This comforting Sweet Potato Soup is a creamy, flavorful dish perfect for a cozy meal. Made with sweet potatoes, carrots, onions, ginger, and warming spices, it’s blended to a smooth consistency and garnished with creamy coconut or yogurt and crunchy pistachios for texture and taste.

Ingredients

Soulful Soup Base

  • 2 tablespoons avocado oil (or olive oil)
  • 3 carrots (sliced)
  • 1 yellow onion (diced)
  • 1 1/2 pounds sweet potatoes (peeled and diced)
  • 2 garlic cloves (minced)
  • 1 tablespoon fresh ginger (finely chopped)
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon paprika
  • 4 cups vegetable broth (or more for thinner consistency)

Garnishes & Toppings

  • Watercress (for garnish)
  • Pistachios (chopped, for crunch)
  • Coconut cream or yogurt (for garnish)
  • Additional red pepper flakes (optional, to taste)
  • Cracked black pepper (to taste)

Instructions

  1. Cook carrots and onions: Heat the avocado oil in a large stockpot over medium-high heat. Add the diced onion and sliced carrots, stirring frequently for 6 to 8 minutes until the carrots begin to soften and onions are translucent.
  2. Add seasoning: Stir in the minced garlic, chopped fresh ginger, red pepper flakes, and paprika. Cook for 2 to 3 minutes until the spices become fragrant, ensuring they don’t burn by stirring constantly.
  3. Add sweet potatoes and broth: Incorporate the diced sweet potatoes into the pot along with the vegetable broth. Increase the heat to bring the mixture to a boil. Once boiling, reduce heat to low, cover with a lid, and let it simmer for 15 to 20 minutes until the sweet potatoes are tender and easily pierced with a fork.
  4. Blend the soup: Carefully ladle the hot soup into a high-powered blender. Blend on high speed for about one minute until the soup is creamy and smooth. Add extra vegetable broth or water if you prefer a thinner consistency.
  5. Serve with toppings: Pour the soup into bowls and garnish generously with a drizzle of coconut cream or a dollop of yogurt. Sprinkle chopped pistachios and fresh watercress on top, and add cracked black pepper and extra red pepper flakes if desired for an added kick.

Notes

  • For a dairy-free option, use coconut cream instead of yogurt.
  • Adjust the spice level by varying the amount of red pepper flakes.
  • If you prefer a chunkier soup, blend only half of the mixture and stir the rest in.
  • Use vegetable broth for a vegan-friendly recipe.
  • Leftover soup stores well in the refrigerator for up to 3 days.

Find it online: https://recipethrive.com/sweet-potato-soup-with-ginger-coconut-cream-and-pistachios-recipe/