Recipe- Best For Winters Sweet Potato Soup

Sweet potato soup is the perfect fall and winter soup. It’s a rich blend of creamy sweet potatoes, carrots, fresh ginger, and a hint of spice. Top it off with a swirl of coconut cream, watercress, and crushed pistachios for a delicious and filling weeknight meal.So now that we’re knee-deep in sweet potato season, turning it into a creamy soup is a no brainer! This sweet potato soup is velvety, savory, and has a kick of spice that will keep you coming back for more.

Ingredients

2 tablespoons avocado oil, or olive oil
3 carrots, sliced
1 yellow onion
1 1/2 pound 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

Garnish

watercress
pistachios
coconut cream or yogurt
red pepper flakes
cracked black pepper

Method

* Heat the oil in a large stock pot on medium high heat. Add the diced onion and carrots and stir frequently for 6-8 minutes, or until the carrots have softened slightly.

* Add the garlic, ginger, red pepper flakes and paprika. Stir for 2-3 minutes or until fragrant.

* Add the diced sweet potato and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, add a lid and simmer for 15-20 minutes, or until the sweet potato is fork tender.

* Use a ladle to transfer the soup ingredients to a high-powered blender. Blend on high for one minute or until creamy. You can add more broth or water for a thinner consistency.

* To serve, pour into a bowl and garnish with coconut cream or yogurt, chopped pistachios, red pepper flakes, cracked black pepper and watercress.