Creamy Sweet Potato Soup
Packed with the natural sweetness of tender sweet potatoes, a hint of spice, and a creamy texture, this soup is a comforting way to fuel your body with vitamins and fiber.
Ingredients
- 3-4 large sweet potatoes
- 2 tablespoons butter
- 1 Yellow Onion finely diced
- 2 Celery finely diced
- 3 Garlic Cloves minced
- 1 teaspoon dried oregano
- ¾ teaspoon ground ginger
- ½ teaspoon salt and pepper
- 3 cups chicken stock
- 14 ounce can light coconut milk
Instructions
- Preheat oven to 375-degrees F. Line a baking sheet with foil and cooking spray. Place sweet potato cut side down. Roast for 45 minutes. Carefully peel potato. once they cooled, Chop up and set aside.
- Bring a large dutch oven to medium heat. Add butter, onions, garlic and celery and cook until translucent. Add the oregano, ginger, salt and pepper. Mix well.
- Add the broth and bring to a boil. Bring down the heat to simmer. Add the coconut milk and sweet potatoes and let that cook for 2-3 minutes stirring.
- Turn off the heat and use an immersion blender to blend the mixture until smooth!
Video
Notes
Calories: 150
Protein: 3g
Fiber: 3g