Ginger Sweet Potato Soup

A comforting bowl of ginger sweet potato soup featuring silky coconut cream and bright ginger, perfect for weeknight dinners or cozy gatherings.

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Heat a large pot over medium-low heat and add the coconut oil. Add the diced onion and cook, stirring often, until caramelized and golden brown, about 15-20 minutes.
Stir in minced garlic, grated fresh ginger, salt, and black pepper. Cook for an additional 5-6 minutes.
Add the peeled sweet potato cubes to the pot and stir for another 5 minutes.
Pour in the vegetable stock and bring to a boil. Reduce heat to a simmer, cover, and cook for 15-20 minutes until sweet potatoes are fork-tender.
Turn off the heat, use an immersion blender to puree the soup, or carefully transfer to a blender. Blend until smooth.
Stir in coconut milk and mix until creamy.
Return to heat to warm through and adjust seasoning as needed.
Serve in bowls, drizzle with extra coconut milk or cream, and garnish with green onions and hemp hearts.

For added flavor, consider adding lime juice or apple cider vinegar before serving to brighten the soup.