Healthy Sweet Potato Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while still providing creaminess.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be more nutritious and flavorful.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: carrots

Both alternatives provide a similar texture and sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is often less expensive.

Peel 2 pounds of sweet potatoes and place them in a bowl of water to prevent oxidation.

Cut sweet potatoes into small cubes, reserving one to grate for thickening the soup.

Grate the reserved sweet potato using a grater.

Toast coriander seeds, jeera, and fenugreek in a pan until fragrant, then grind them into a powder using a mortar and pestle.

Sauté diced onion in a pot for about 1 minute until translucent.

Add minced garlic, ginger, and the ground spice blend; toss to combine.

Add the grated sweet potato, season with salt and black pepper, and add chopped fresh rosemary.

Add coconut milk powder and cover the pot, allowing it to cook on low heat for about 3 minutes.

After 3 minutes, add a bay leaf, diced carrots, and the cubed sweet potatoes.

Pour in 5 cups of hot water and add a scotch bonnet pepper for spice (optional).

Cover and cook for 15 to 20 minutes until sweet potatoes and carrots are tender.

Turn off the heat, add fresh rosemary, and season with a little salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens