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Smooth Sweet Potato Soup

Have a surplus of sweet potatoes? This vegetarian and vegan friendly recipe will give you something creative to do with them!

Serves 6 as a side

Ingredients

  • 3 Tablespoons of coconut oil

  • 1 red onion, chopped

  • 2 teaspoons ginger, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 tablespoon turmeric

  • 2 teaspoons ground coriander

  • 2 teaspoons ground cumin

  • 1/3 teaspoon ground black pepper

  • 1/4 teaspoon cayenne

  • 1 3/4 pound sweet potato, peeled and diced

  • Salt

  • 1 13.5 ounce can of coconut milk

Pomegranate Salsa

  • 1 shallot, finely chopped

  • 1/2 teaspoon salt

  • Juice of 1/2  a lemon

  • 1 tablespoon pomegranate molasses

  • 1/2 cup pomegranate seeds

  • 2 tablespoons parsley, chopped 

Directions

1. Heat oil over medium heat in large pot. Add onion, garlic, ginger to pot and cook until onion is translucent. 

2. Add turmeric, coriander, cumin, black pepper, cayenne and stir.

3. Add sweet potatoes, 3 tablespoons of salt, and 5 1/2 cups of water to a pot. Bring to simmer, adjust the temperature and cook partially covered for 30 minutes, until sweet potatoes are tender.

4. Poor the coconut milk into the soup and remove from heat, cooling slightly.

5. Puree soup in blender.

6. For salsa, put shallots, salt, and lemon juice in a bowl and let sit for 5 minutes.

7.Stir in pomegranate molasses and olive oil, then add pomegranate  seeds and parsley. Serve soup with a spoonful of salsa.

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