Easy Creamy Sweet Potato Soup
Ingredients
- 1 1/2 pound sweet potatoes
- 1/2 pound carrots
- 1 medium onion
- 3 cloves garlic
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 inch ginger
- 1 teaspoon ground cumin
- 5 - 7 cups vegetable broth (add more or less based on desired consistency)
- 1/2 14-ounce can coconut milk (or more to taste)
Preparation
Preheat oven to 400°F or 200°C
Chop sweet potatoes, carrots, onion, garlic, and ginger into even pieces
Toss chopped vegetables with olive oil, salt, pepper, and ground cumin
Bake on a sheet pan for 30 minutes until tender
Transfer roasted vegetables to a blender or pot, add vegetable broth and coconut milk, then blend until smooth and creamy
Heat the soup on the stove if needed, and adjust seasoning or consistency before serving
Tips
Adjust the amount of vegetable broth to achieve your preferred soup thickness
Add more coconut milk for extra creaminess or to taste
