Description
This Creamy Coconut Ginger Sweet Potato Soup is a comforting and vibrant blend of sweet potatoes, fresh ginger, creamy coconut milk, protein-rich chickpeas, and nutrient-packed kale. Perfect for meal prep, this hearty soup offers a flavorful, nourishing bowl that freezes well and warms you up on chilly days.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger (about 1-inch piece)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- Dash of crushed red pepper flakes
Vegetables & Legumes
- 1 1/2 lbs sweet potatoes, peeled and diced into 1/2-inch pieces
- 15 oz can chickpeas, rinsed and drained
- 2 cups chopped kale, ribs removed
Liquids & Garnish
- 4 cups vegetable broth
- 13.5 oz can full fat coconut milk
- Garnish: pepitas and crushed red pepper flakes, optional
Instructions
- Sauté Vegetables: In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the diced onion, carrot, and celery, stirring occasionally until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Add Spices and Ginger: Stir in freshly grated ginger, salt, black pepper, ground cumin, ground turmeric, and crushed red pepper flakes to infuse the base with warm, aromatic flavors.
- Cook Sweet Potatoes: Add the diced sweet potatoes and coat them in the spices. Pour in the vegetable broth and stir to combine. Cover with a lid and bring the mixture to a boil. Once boiling, reduce heat to a simmer and place the lid slightly ajar to allow steam to escape. Simmer until sweet potatoes are tender, approximately 25 to 30 minutes.
- Add Chickpeas, Coconut Milk, and Kale: Stir in the rinsed chickpeas, coconut milk, and chopped kale. Continue to simmer for 3 to 5 minutes until the kale wilts and the soup is heated through. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with pepitas and extra crushed red pepper flakes if desired. Enjoy this creamy and warming soup!
Notes
- This soup freezes well; store in airtight containers for up to 3 months.
- For a thinner consistency, add more vegetable broth or water.
- Adjust the crushed red pepper flakes to control the heat level.
- For extra protein, serve with a dollop of plain yogurt or a sprinkle of nutritional yeast (to keep vegan).
- Use fresh kale for best texture, but spinach can be substituted if preferred.
