With just 9 ingredients, this Spicy Purple Sweet Potato Soup is a wholesome, nutritious, soup that is simply fun to devour. Creamy and comforting, this soup is vegan, gluten-free, and whole-30 friendly.
Ingredients
- 2 tbsp oil of your choice
- 1 large Purple sweet potato
- 1 large Red onion
- 4 cloves Garlic
- 1 inch knob of Ginger
- 3 tsp Coriander
- 1/2 tsp Turmeric
- 1 tsp Smoked Paprika
- 1 tsp Cayenne
- 1 cup Almond Milk or vegetable stock
- 1 small bunch parsley for garnish
- salt and pepper to taste
Instructions
- Prepare the purple sweet potato by either boiling it by submerging it in a large pan, for 35 minutes or so, over medium heat. Or, wrapping it in foil and baking it for 35 minutes or so at 400 degrees.
- While the purple sweet potato is baking, peel and chop up the red onion, ginger, and garlic.
- Add oil to a frying pan and add in the red onion, ginger, and garlic and saute for about 10 minutes, stirring so they do not burn.
- Add in the coriander, turmeric, smoked paprika, and cayenne and stir well.
- Turn the heat off and empty the contents into a blender or a large bowl if using an immersion blender.
- Also to that blender or bowl, add in the cooked purple sweet potato and the almond milk.
- Blend until creamy and smooth.
- Then, season with salt and pepper to taste.
- Serve garnished with parsley and any other fixings.
Nutrition
Serving: 1g | Calories: 289kcal | Carbohydrates: 35g | Protein: 4g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 14g | Sodium: 526mg | Fiber: 5g | Sugar: 13g
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