Sweet Potato Soup

• 분량: 4 servings
• 활동 시간: 15 minutes
• 총 시간: 45 minutes

재료

2 tablespoons extra-virgin olive oil

1 medium yellow onion (chopped)

1 heaping teaspoon sea salt

Freshly ground black pepper

3 medium sweet potatoes (1½ pounds, peeled and cubed)

1 apple (peeled and chopped)

3 garlic cloves (grated)

1 teaspoon grated fresh ginger

1 teaspoon ground coriander

½ teaspoon smoked paprika

1 teaspoon apple cider vinegar

3 to 4 cups vegetable broth

1 (14-ounce) can full-fat coconut milk (reserve ¼ cup for garnish)

Pepitas (for garnish)

Fresh cilantro (for garnish)

Aleppo pepper or red pepper flakes (for garnish)

Crusty bread (for serving)

방향

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.

Add the garlic, ginger, coriander, and smoked paprika and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.

Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and top with a swirl of coconut milk, pepitas, cilantro, and Aleppo pepper, if desired. Serve with crusty bread.