This recipe is demonstrated with sweet potato, but you can riff on the same soup with parsnips, potatoes, carrots, butternut squash and so much more. Once you’ve made this soup, you can start to experiment with different vegetables and spices to make fabulous soups without a recipe for the rest of your days!
Have fun with it. 🙂
Yields 14 (1 cup) servings
- 8 sweet potatoes
- 2 tablespoons coconut oil
- 1 medium shallot
- 10 cups water or veggie/chicken broth
- 2 teaspoons garam masala
- 1 teaspoon salt
- 1 lime
- ½ cup heavy whipping cream or full fat coconut milk
- Optional Garnishes
- Pumpkin Seeds
- Pomegranate molasses
- Whole plain yogurt
Preheat oven to 400° F. Place sweet potatoes on a sheet pan and lightly coat with olive oil. Roast sweet potatoes in oven for 45 – 55 minutes. They are finished when a knife easily slides through the entire sweet potato. Let them cool and peel off the skins.
Once cool, cut into large diced pieces. (No need to dice them perfectly.)
Heat a large saucepan to medium heat. Add coconut oil to the hot saucepan.
Dice the shallot and add to the heated oil. Sauté shallot until translucent. Add the garam masala to the shallot and sauté for 1 more minute.
Add the roasted sweet potato pieces, water or broth and salt. Bring to a low boil and then lower to a simmer for 20-30 minutes.
Use an immersion blender to blend the shallot and sweet potato together. Squeeze the lime and add to the soup, along with the heavy whipping cream or coconut milk. Taste and adjust salt, lime and cream to your preferences if needed.
You can optionally top this with a dollop of yogurt, a sprinkle of pumpkin seeds, a swirl of pomegranate molasses, and/or chopped cilantro.