Nutty Sweet Potato Soup
Nutty Sweet Potato Soup is a comforting soup filled with nutrients and made with basic pantry staples! You’ll love the creamy texture from coconut milk and nut butter, along with the delicious spices and little kick from jalapeño peppers. Nutrient dense and a fantastic immune booster!
Servings: 6
Cost: $10
Ingredients
- 2 tbsp avocado oil or olive oil
- 1 med yellow or white onion diced
- 2 jalapeno peppers diced with seeds removed
- 2 med sweet potatoes peeled and diced
- 1.5 tsp cumin
- 1 tsp turmeric
- 1 tsp kosher salt + more to taste
- 1/4 tsp cayenne pepper
- 1 14 oz can fire roasted diced tomatoes
- 1 can full fat coconut milk
- 1/2 cup nut butter (almond butter, cashew, or peanut butter)
- 1 cup water or broth
- 1/3 cup chopped fresh cilantro for serving
- 1/2 cup diced almonds or peanuts for serving
Instructions
- Begin by heating a large stockpot to medium/medium high heat. Once hot, coat the bottom with oil. Saute onion for 3-4 minutes, then add the jalapeno peppers. Cook for another 2 minutes, now toss in the diced sweet potato.
- In a small bowl, stir together cumin, turmeric, cayenne pepper, and salt. Add to the veggie mixture, and saute for another few minutes.
- Now add the pantry ingredients: canned tomatoes, coconut milk, and nut butter. Stir, then add in the water or broth. Bring the soup to a boil.
- Reduce heat to a simmer, stir occasionally. The soup is ready after about 15 minutes, when the sweet potatoes are softened. Serve hot and garnish with nuts and cilantro!
Nutrition
Calories: 503kcal | Carbohydrates: 31g | Protein: 14g | Fat: 40g | Saturated Fat: 19g | Sodium: 649mg | Potassium: 816mg | Fiber: 6g | Sugar: 7g | Vitamin A: 12999IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 5mg