Ingredients

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

1 inch ginger, peeled and grated

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper (optional, for a little heat)

4 cups vegetable broth (or chicken broth)

2 large sweet potatoes, peeled and cubed

1 apple, peeled, cored, and chopped (Granny Smith or Honeycrisp work well)

1/2 cup coconut milk (full-fat recommended for creaminess)

Salt and pepper to taste

Optional toppings: toasted pumpkin seeds, chopped cilantro, a swirl of coconut milk, croutons

Instructions

Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and grated ginger; cook for another minute or two, stirring constantly, until fragrant.

Step 2: Add the ground cumin, ground coriander, and cayenne pepper (if using) to the pot. Cook for about 30 seconds, stirring constantly, until the spices release their aroma.

Step 3: Pour in the vegetable broth (or chicken broth). Add the cubed sweet potatoes and chopped apple to the pot.

Step 4: Bring the soup to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.

Step 5: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender, venting the lid slightly to prevent pressure buildup, and blend until smooth.

Step 6: If you used a regular blender, return the soup to the pot. Stir in the coconut milk to add creaminess.

Step 7: Taste the soup and season with salt and pepper as needed.

Step 8: Heat the soup gently over low heat, stirring occasionally, until warmed through. Avoid boiling after adding coconut milk to preserve its texture.

Step 9: Ladle the soup into bowls and garnish with optional toppings such as toasted pumpkin seeds, chopped cilantro, a swirl of coconut milk, or croutons. Serve immediately.

Tips & Variations

For a thicker soup, reduce the broth slightly or add a pinch of cornstarch mixed with water before blending.

Substitute coconut milk with heavy cream or almond milk if preferred.

Add a pinch of cinnamon or nutmeg for a warmer flavor profile.

For a vegan version, use vegetable broth and omit croutons made with butter.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring frequently. Avoid boiling after reheating to keep the coconut milk smooth. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I make this soup without an immersion blender?

Yes, you can carefully transfer the soup in batches to a regular blender. Blend until smooth and return it to the pot before adding coconut milk.

Can I use frozen sweet potatoes for this recipe?

Frozen sweet potatoes work fine but may release extra moisture, so you might need to cook the soup a bit longer to concentrate the flavors and adjust seasoning accordingly.