Creamy Sweet Potato Soup - A Comforting American Delight

This creamy sweet potato soup is a warm and comforting dish that brings the flavors of autumn to your table. Made with roasted sweet potatoes, onions, garlic, and a blend of spices, this soup is perfectly balanced and velvety smooth. Serve it with a dollop of sour cream and a sprinkle of fresh herbs for a cozy and wholesome meal. Ready in just 30 minutes, this soup is perfect for a quick weeknight dinner or a festive holiday gathering.

Ingredients

• 2 large sweet potatoes
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup coconut milk
• Salt and pepper to taste
• Sour cream and fresh herbs for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until tender.
3. Once the sweet potatoes are cool enough to handle, peel off the skin and discard.
4. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion turns golden and fragrant.
5. Dice the roasted sweet potatoes and add them to the pot. Stir in the ground cumin, ground cinnamon, and cayenne pepper.
6. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.
7. Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.
8. Return the soup to the pot if using a countertop blender. Stir in the coconut milk and season with salt and pepper to taste.
9. Simmer the soup for an additional 5 minutes to heat through.
10. Serve the creamy sweet potato soup hot, garnished with a dollop of sour cream and a sprinkle of fresh herbs.

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