Smoky Gluten and Dairy Free Sweet Potato Soup
This hearty and flavorful soup combines smoky paprika with sweet potatoes and coconut milk for a comforting, dairy-free meal.
Ingredients
oil
- 2.5 tbsp olive oil (preferably Bertolli Extra Virgin)
vegetables
- 1 large onion (diced into 1/2-inch pieces)
- 1 large carrot
- 1 large celery stalk
- 1 large bell pepper
- 4 cloves garlic (freshly minced)
- 1 bay leaf bay leaf
sweet potatoes
- 2 lb sweet potatoes (peeled and cut into 1-inch chunks)
liquids
- 32 oz vegetable broth (Pacific Foods organic broth)
- 1.25 cup coconut milk (Thai Kitchen full-fat)
spices
- 2.5 tsp smoked paprika
- 0.75 tsp ground coriander
- 0.75 tsp dried thyme
- 0.25 tsp ground ginger
seasonings
- to taste salt
- to taste black pepper
additional flavoring
- 1.25 cup coconut milk (for creaminess)
- 1 dash smoked paprika
- 1 tsp fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrot, celery, and bell pepper; cook until softened, about 5 minutes.
- Add minced garlic, bay leaf, smoked paprika, ground coriander, thyme, and ground ginger; cook for 1 minute until fragrant.
- Add sweet potatoes and vegetable broth; bring to a boil. Reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
- Remove bay leaf, then blend the soup until smooth. Stir in coconut milk, smoked paprika, and parsley. Season with salt and pepper to taste.
- Serve hot, garnished with additional parsley if desired.
Notes
For extra smoky flavor, add a pinch of chipotle powder.