Instead of adding more stress on our already-hard-at-work bodies by eating unhealthy foods, we should treat our beautiful bodies to the nourishment they need! Sounds simple, right?! But why is it sometimes so hard to stick to? Yes, we all want and need to splurge sometimes, but it can turn into a vicious cycle if we aren’t constantly aware of what we’re doing and what our goals are.
I’m excited to share this versatile, simple, and delicious sweet potato soup. This soup came together in less than 45 min. and with minimal effort! Better yet, you can change up the spices and toppings depending on what you’re craving!
Ingredients
1 Tbs. coconut oil (or oil of choice)
1 cup diced onions
2 garlic cloves, minced
1 tsp. minced fresh ginger
½ tsp sea salt
pepper, to taste
2 medium sweet potatoes, cut into approx. 1-inch cubes
3 – 3½ cups veggie broth
1 cup almond milk
Additional seasoning options: for a spicy version, add ½ tsp. cumin, ½ tsp. paprika, and cayenne pepper; for a sweet version, add ½ tsp. cinnamon and 1-2 Tbs. maple syrup (or other sweetener)
Toppings: For the spicy version, I like to top the soup with diced tomato, avocado, and cilantro; for the sweet version, I like to add chopped walnuts or pecans and a sprinkle of cinnamon or nutmeg
Instructions
Heat the coconut oil in a pan. Add the diced onions, ginger and garlic and stir well. Season with pepper and salt. *At this point, you could also add any additional spices you may desire, or you could leave them out altogether and add spices to each individual bowl if you really want to mix it up. Finally, add the sweet potato and stir well. Allow to cook for approx. 5 minutes, stirring often.
When the sweet potatoes have softened a bit, add enough veggie broth to cover the sweet potatoes, stir well, and turn the heat up. When the broth begins to slowly boil, reduce the heat to simmer and cover. Cook until the sweet potatoes have softened for about 25 minutes.
When the sweet potatoes are cooked through, blend all the ingredients together using an immersion blender or transfer to a regular blender (you may have to do this in smaller batches depending on your blender capacity). If using a regular blender, return the soup to the original sauce pan. Reduce the heat to low, add the almond milk, and stir well.
Serve alone or with toppings of your choice.
Enjoy!