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
Garlic
- 4 cloves garlic cloves freshly minced
Spices and herbs
- 1 bay leaf bay leaf
- 2 lb sweet potatoes peeled and cut into 1-inch chunks
- 32 oz vegetable broth Pacific Foods organic broth
- 2.5 tsp smoked paprika
- 0.75 tsp ground coriander
- 0.75 tsp dried thyme
- 1/4 tsp ground ginger
Salt and pepper
- to taste salt
- to taste black pepper
Coconut Milk
- 1.25 cup coconut milk Thai Kitchen full-fat
- 1 dash smoked paprika
Fresh herbs
- 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.
- Add minced garlic, smoked paprika, coriander, thyme, ginger, and bay leaf; cook for 1 minute.
- Add sweet potatoes and vegetable broth; bring to a boil, then simmer until sweet potatoes are tender, about 20 minutes.
- Remove bay leaf, then blend soup until smooth. Stir in coconut milk and season with salt and pepper.
- Serve hot, garnished with fresh parsley and a dash of smoked paprika.
Notes
This soup is perfect for a cozy, dairy-free meal packed with smoky flavor and nutrients.