This orange sweet potato soup is a creamy and comforting meal. The combination of sweet potatoes, orange juice, and spices creates a flavorful and aromatic soup, while the coconut milk adds a rich and creamy texture. This soup is easy to make and it's a great way to use up leftover sweet potatoes.
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground paprika
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
4 cups vegetable broth
3 medium sweet potatoes, peeled and diced
1/4 cup orange juice
1 can (13.5 ounces) of coconut milk
Chopped fresh cilantro, for garnish
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until they are tender about 5-7 minutes.
Stir in the cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes, until the spices are fragrant.
Add the vegetable broth, sweet potatoes, and orange juice to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes, until the sweet potatoes are tender.
Using an immersion blender, puree the soup until it is smooth. Alternatively, you can transfer the soup to a blender and puree it in batches.
Stir in the coconut milk and heat the soup over medium heat until it is hot.
Serve the soup hot, garnished with chopped cilantro and additional coconut milk if desired.
Whether you're looking for a quick dinner or a comforting meal, this soup is sure to hit the spot.