If you’ve been following me for a while, you probably know how much I love soups in the colder months of the year. I have a few favorites that I make on rotation throughout fall and winter, like the tasty recipes in my popular 5-day soup challenge. This creamy sweet potato ginger soup is another one I adore and make on repeat.

If you like sweet potatoes or sweet-tasting foods in general, you will love this recipe. Fresh ginger root is another key ingredient that elevates the flavor profile by adding that zing!

To make it smooth and creamy, I like to use an immersion blender to puree the soup. If you don’t have one, you can throw the soup into a blender (do it in batches if necessary) and blend until it’s smooth. Be careful not to burn yourself and if possible cover the lid with a towel to prevent the steam from getting out.

Sweet Potato Ginger Soup #Nutriholist This creamy delicious soup is the ultimate winter comfort food. Very easy to make with a handful of wholesome ingredients. #dairyfree #vegan #glutenfree #grainfree #paleo #healthy #recipe

Finish it off with full-fat coconut milk or coconut cream (half the amount should be fine) for an extra-rich and creamy consistency. Enjoy with a squeeze of lemon or lime and top with fresh parsley, pumpkin seeds, sesame seeds, etc.

Can’t wait for you to try this ultimate comfort food! I’d love to hear your thoughts, so please leave a comment below or tag me on your photos on Instagram or Facebook @nutriholist #nutriholist. XO

watch how-to video

Creamy Sweet Potato Ginger Soup

Serves 4-6

Ingredients

  • 2 tablespoons coconut oil
  • 1 large onion, diced
  • 1 and 1/2 pounds sweet potatoes, peeled and cut into cubes
  • 3 garlic cloves, grated or crushed
  • 2-inch fresh ginger, grated or finely chopped
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon nutmeg, freshly ground
  • 1/2-1 teaspoon pink Himalayan salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 cups vegetable broth (or organic bone broth or water)
  • 1 cup coconut milk

Directions

  1. Melt coconut oil in a large pot over medium-low heat. Add onions and cook for 2 minutes. Add in the sweet potatoes, cover, and cook for 5 more minutes until onions are soft and translucent
  2. Add the garlic, ginger, turmeric, nutmeg, salt, black pepper, and cayenne, and sauté for 1-2 minutes
  3. Pour in the broth, cover, and bring to a boil over medium-high. Reduce heat to medium-low and let the soup simmer for about 10-15 minutes until sweet potatoes are soft
  4. Remove from heat and blend using an immersion blender (or use a regular blender) until smooth. Pour in the coconut milk, stir, and adjust seasoning
  5. Serve with a squeeze of lemon juice and parsley if desired. Enjoy!