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Loading...| -2 large sweet potatoes | |
| -1 onion | |
| -2 garlic cloves | |
| -1 tsp ground cumin | |
| -1/2 tsp smoked paprika | |
| -1/4 tsp cayenne pepper | |
| -4 cups vegetable broth | |
| -1/2 cup coconut milk | |
| -2 tbsp olive oil | |
| -Salt and pepper to taste |
| 1. | Preheat oven to 375°F. |
| 2. | Wash sweet potatoes, prick them a few times with a fork, and roast for 45-50 minutes until easily pierced with a fork. |
| 3. | Allow sweet potatoes to cool, then peel and chop into chunks. |
| 4. | Sauté onion and garlic in olive oil until softened. |
| 5. | Add cumin, paprika, and cayenne pepper to the saucepan and cook for one minute. |
| 6. | Add sweet potatoes, vegetable broth, and coconut milk and bring to a boil. |
| 7. | Simmer for 10-15 minutes until soup has thickened slightly. |
| 8. | Puree the soup with an immersion blender until smooth. |
| 9. | Season with salt and pepper to taste. |
| 10. | Serve hot and enjoy! |
Packed with vitamins and minerals; low in fat; easy to make.
May be too spicy for some.
Sweet potatoes are rich in vitamin A and potassium, which can help support a healthy immune system and lower blood pressure. They also contain fiber, which aids digestion and may help lower cholesterol levels.
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