- by Martina Bin
- 30 Jun 2021
Creamy Sweet Potato Soup
- 4 large sweet potatoes, cut in half
- cooking oil
- 2 tablespoons butter
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 3 garlic cloves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon of black pepper
- 3 cups vegetable stock
- 14 ounces canned coconut milk
- additional salt and black pepper to taste
Begin by roasting the sweet potatoes. Preheat oven to 400-degrees F. Line a baking sheet with baking parchment and coat sweet potato halves with oil. Roast for 30 minutes at 400-degrees F. Then discard peels and transfer to a bowl and thoroughly mash.
While sweet potatoes are roasting, heat a large saucepan over medium heat. Add butter and allow to melt. Add diced onion and celery and cook for 5 minutes. Grate garlic cloves directly into the pan. Sprinkle in dried oregano, ground cumin, salt, and pepper. Cook, stirring constantly for 1 minute. Then stir in stock and coconut milk. Bring to a low simmer and continue to simmer on low heat until potatoes are ready. After that, whisk in mashed sweet potatoes until combined and add salt and pepper to taste.
If you wish, garnish with chopped chives or onion, Greek yogurt or sour cream, toasted pecans, or walnuts.
Enjoy your creamy sweet potato soup!