What’s your favourite kind of soup? I love orange vegetables in soups. LOVE. I find them to be very creamy and cozy with a lot of natural flavour that lends itself well to the foundations of a fall and winter soup. This particular soup uses sweet potatoes, and I honestly can’t wait to have another bowl full again for dinner tonight.
I’ve adapted this recipe from a great immunity boosting soup that I found from Lisa Lin. As she’s said, it’s great for keeping the sniffles away.
- 4 medium sweet potato, peeled and cubed
- 1 large yellow onion, chopped
- 4 cloves garlic
- 3 cups water
- ¼ cup of miso (I use soy-free miso made from chickpea or adzuki)
- 1 TBS ginger root, minced
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp chili powder
- ¼ tsp cumin
- 1 cup coconut milk or adjust according to how thick you want the soup (choose light or heavy coconut milk depending on your preferences)
- Place everything except the milk in a pot over medium-high heat and bring it to a boil.
- Once boiling, reduce to a medium heat and simmer for 20 minutes.
- When the vegetables are tender, use an immersion blender or transfer it to your regular blender and blend until smooth.
- Return it to the pot and add the milk.
- Optional: Sometimes I like to sprinkle something crunch on top, like some pumpkin seeds.
Source of inspiration: https://healthynibblesandbits.com/carrot-sweet-potato-immunity-soup/