Baked purple sweet potato blends with sautéed red onion, ginger, garlic, and warm spices into a creamy, mauve-colored soup with a cayenne kick. Vegan, gluten-free, Whole30-friendly, and made with 9 ingredients.
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 use less for a milder soup
- 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, submerged in water in a large pan, for 35 minutes or so over medium heat. Or, wrap it in foil and bake it for 35 minutes or so at 400°F.
- While the purple sweet potato is cooking, 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 sauté 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.
Notes
- For a milder soup, use less cayenne or leave it out.
- Store leftovers in the fridge for 3–4 days, or freeze for up to 3 months.
Nutrition
Calories: 289kcal | Carbohydrates: 35g | Protein: 4g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 14g | Sodium: 526mg | Fiber: 5g | Sugar: 13g
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