Vegan Florida OJ Ginger Sweet Potato Soup
Cozy Up with Sweet Potato and Orange Soup: A Fall Favorite!
As the leaves change and the air gets crisper, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a vibrant and flavorful recipe for Sweet Potato and Orange Soup that’s perfect for a chilly autumn day (or any time you need a little sunshine in your bowl!). This soup is not only delicious but also packed with nutrients, making it a healthy and satisfying meal.
This recipe beautifully balances the sweetness of sweet potatoes with the bright, citrusy notes of orange. The addition of warming spices like cumin and cinnamon elevates the flavor profile, creating a truly unique and memorable soup. It’s surprisingly easy to make, coming together in under 30 minutes, making it ideal for busy weeknights or a relaxing weekend meal.
What makes this Sweet Potato and Orange Soup special?
- Vibrant Flavor: The combination of sweet potato, orange, and warming spices creates a complex and delicious flavor profile.
- Creamy Texture: The coconut milk adds a luxurious creaminess without relying on heavy cream.
- Nutrient-Rich: Sweet potatoes are a great source of vitamin A and fiber, while oranges provide a boost of vitamin C.
- Easy to Make: This recipe is simple and straightforward, perfect for beginner cooks.
Tips for the Perfect Soup:
- Roasting the Sweet Potatoes: For an even deeper, more caramelized flavor, consider roasting the sweet potatoes before adding them to the soup. Toss them with a little olive oil and spices before roasting.
- Adjusting the Thickness: If you prefer a thinner soup, simply add more vegetable broth or coconut milk. For a thicker soup, use less liquid or blend in a portion of the cooked sweet potatoes.
- Spice it Up: Feel free to add a pinch of cayenne pepper or a dash of chili powder for a little extra heat.
- Garnish Generously: The garnishes add both flavor and visual appeal. Don’t be afraid to get creative with your toppings!
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes, butternut squash or pumpkin would also work well in this recipe. Just adjust the cooking time as needed.
Q: Is this soup vegan?
A: Yes, this recipe is naturally vegan and gluten-free.
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop even more over time.
Q: What if I don’t have coconut milk?
A: You can substitute with heavy cream or half-and-half, but it will change the flavor profile. For a vegan alternative, try cashew cream.
We hope you enjoy this delightful Sweet Potato and Orange Soup! It’s a perfect way to embrace the flavors of fall and nourish your body with wholesome ingredients.
Sweet Potato and Orange Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1-2 teaspoons ginger, minced
- 1-2 cloves garlic, minced
- 1 pound sweet potatoes, peeled and cubed
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 4 cups orange juice
- 4 cups vegetable broth
- 1/2 cup coconut milk, plus more for garnish
- to taste salt and pepper
- to taste pumpkin seeds, for garnish
- to taste pomegranate arils, for garnish
Instructions
- Heat the olive oil over medium heat in a large soup pot. Add the onion and sauté until it begins to soften, then add in the ginger and garlic and cook for 1-2 minutes until fragrant.
- Add in the sweet potatoes, cumin and cinnamon along with the orange juice, and broth. Bring to a boil, then reduce to a simmer. Put the lid on and cook for 15 minutes or until the sweet potatoes are very soft and fall apart when pricked.
- Add in the coconut milk, and then transfer to a blender or puree with a hand blender. If you want it thinner, add in extra coconut milk. Season with salt and pepper, to taste.
- Garnish with a swirl of coconut milk, pumpkin seeds and pomegranate arils.
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