Sweet Potato Ginger Soup (Dairy-Free, Paleo)

Print

If you’ve been following me for a while, you probably know how much I love soups in the colder months of the year. I have a few favorites that I make on rotation throughout fall and winter. This creamy sweet potato ginger soup is another one I adore and make on repeat.

If you like sweet potatoes or sweet-tasting foods in general, you will love this recipe. Fresh ginger root is another key ingredient that elevates the flavor profile by adding that zing!

To make it smooth and creamy, I like to use an immersion blender to puree the soup. If you don’t have one, you can throw the soup into a blender (do it in batches if necessary) and blend until it’s smooth. Be careful not to burn yourself and if possible cover the lid with a towel to prevent the steam from getting out.

Further Food Nutritionist Commentary:

Sweet potatoes are high in fiber, anthocyanins, and beta-carotene. Fiber promotes gut health, anthocyanins can help reduce the risk of cancer, and beta-carotene supports vision health.

By Camryn Goldstein

Sweet Potato Ginger Soup (Dairy-Free, Paleo)

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Servings: 6

Ingredients

2 tablespoons coconut oil
1 large onion, diced
1 and 1/2 pounds sweet potatoes, peeled and cut into cubes
3 garlic cloves, grated or crushed
2-inch fresh ginger, grated or finely chopped
1 teaspoon turmeric powder
1/2 teaspoon nutmeg, freshly ground
1/2-1 teaspoon pink Himalayan salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
3 cups vegetable broth (or organic bone broth or water)
1 cup coconut milk

Instructions

  1. Melt coconut oil in a large pot over medium-low heat. Add onions and cook for 2 minutes. Add in the sweet potatoes, cover, and cook for 5 more minutes until onions are soft and translucent
  2. Add the garlic, ginger, turmeric, nutmeg, salt, black pepper, and cayenne, and sauté for 1-2 minutes
  3. Pour in the broth, cover, and bring to a boil over medium-high. Reduce heat to medium-low and let the soup simmer for about 10-15 minutes until sweet potatoes are soft
  4. Remove from heat and blend using an immersion blender (or use a regular blender) until smooth. Pour in the coconut milk, stir, and adjust seasoning
  5. Serve with a squeeze of lemon juice and parsley if desired. Enjoy!
Melt coconut oil in a large pot over medium-low heat. Add onions and cook for 2 minutes. Add in the sweet potatoes, cover, and cook for 5 more minutes until onions are soft and translucent Add the garlic, ginger, turmeric, nutmeg, salt, black pepper, and cayenne, and sauté for 1-2 minutes Pour in the broth, cover, and bring to a boil over medium-high. Reduce heat to medium-low and let the soup simmer for about 10-15 minutes until sweet potatoes are soft Remove from heat and blend using an immersion blender (or use a regular blender) until smooth. Pour in the coconut milk, stir, and adjust seasoning Serve with a squeeze of lemon juice and parsley if desired. Enjoy!

Nutrition Information

Per Serving: Calories: 162; Total Fat: 5 g; Saturated Fat: 4 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 295 mg; Potassium: 418 mg; Carbohydrate: 27 g; Fiber: 4 g; Sugar: 6 g; Protein: 2 g

Nutrition Bonus:

Vitamin C: 7%; Vitamin A: 323%; Iron: 6%; Calcium: 15%

Add Further Food Turmeric Tonic for an anti-inflammatory boost!

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend