Description
A velvety vegetable soup made with sweet potatoes, carrots, onion, garlic, and fresh ginger, simmered until tender and blended until smooth.
Ingredients
1 tablespoon olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 pound sweet potatoes, peeled and diced
3/4 pound carrots, peeled and sliced
3 cups vegetable broth
2 teaspoons fresh ginger, grated
1/2 teaspoon sweet smoked paprika
Optional: pinch of hot chili powder or red pepper flakes
Salt and pepper to taste
Optional: 1/2 fresh pineapple, cut into large cubes (for grilled skewers)
Instructions
1. Peel and dice sweet potatoes and carrots. Chop the onion and garlic. Grate the fresh ginger.
2. Heat olive oil over medium heat. Add onion, garlic, and ginger. Sauté 2-3 minutes.
3. Stir in sweet potatoes, carrots, paprika, salt, pepper, and chili flakes if using.
4. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer 15-20 minutes.
5. Blend with an immersion blender or allow to cool slightly before blending in a regular blender.
6. Optional: Thread pineapple chunks onto skewers and grill 1-2 minutes per side until charred.
Notes
For extra creaminess, add a splash of coconut milk. The soup stores well and reheats smoothly. Grilled pineapple adds a bright, sweet contrast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop and Blending
- Cuisine: American, Vegan