Coriander Sweet Potato Soup

This Coriander Sweet Potato Soup has a special place in my heart. It’s one of those cozy dishes that instantly transports me back to my childhood kitchen, where my grandmother would whip up her magical soup concoctions. On chilly fall days, there was nothing better than gathering around the table, inhaling the warm, aromatic scents wafting through the air. The combination of sweet potatoes and nutty coriander creates a comforting blend that wraps you in a hug from the inside out. As you dig into this bowl of warmth, you can’t help but feel enveloped in nostalgia. Each spoonful is like a little memory, a reminder of family gatherings and the love that goes into making a home-cooked meal. This recipe for Coriander Sweet Potato Soup is not just about the taste; it’s about the stories, the laughter, and the warmth that fills your soul.

Main Ingredients for Coriander Sweet Potato Soup

When making Coriander Sweet Potato Soup, the ingredients play a crucial role in creating a harmonious blend of flavors and textures. Each component contributes to the soup’s comforting nature. The key players include sweet potatoes, which provide natural sweetness and creaminess, and coriander, adding a warm and earthy note. Together, these ingredients create a deliciously satisfying dish that warms both the heart and the soul.

• 1 1/2 pounds sweet potatoes: The star of the show, providing a creamy base and natural sweetness that balances the spices.
• 1/2 cup short grain brown rice: Adds a hearty texture and complements the sweet potatoes beautifully.
• 1 garlic clove (minced): Adds depth and flavor to the soup, enhancing the overall taste.
• 2 teaspoons ground coriander: Infuses the soup with its warm, citrusy flavor, making it fragrant and aromatic.
• 1/2 teaspoon ground cinnamon: Adds a touch of warmth and sweetness, enhancing the natural flavors.
• 1/4 teaspoon sea salt: Enhances all the flavors, making them pop.
• 3 to 4 cups vegetable broth: The liquid base for the soup, adding richness and depth of flavor.
• 2 tablespoons lemon juice: Brightens the soup and adds a tangy contrast to the sweetness of the potatoes.
• 1/4 cup heavy cream or nut cream: Adds creaminess and richness, making the soup decadent.
• 1/2 cup rolled oats: Provides a wholesome texture, perfect for the granola topping.
• 1/2 cup raw buckwheat: Adds a nutty flavor and is a wonderful crunchy element in the granola.
• 1/4 cup pepitas: These pumpkin seeds provide a delightful crunch and nutty taste to the granola.
• 2 tablespoons brown rice syrup (warmed): Acts as a sweetener for the granola, helping it to clump together.
• 1 tablespoon coconut oil (warmed): Adds richness and helps bind the granola ingredients.
• Pinch sea salt: Balances the sweetness in the granola.

The Method for Coriander Sweet Potato Soup

Making the Coriander Sweet Potato Soup is a straightforward process that yields comforting results. Follow these steps carefully to create this delicious dish that warms the soul.

1. In a large pot, combine the sweet potatoes, short grain brown rice, minced garlic, ground coriander, ground cinnamon, and sea salt. Pour in 3 cups of vegetable broth and stir well. The vibrant colors of the sweet potatoes and the fragrant spices will make your kitchen smell amazing.

2. Bring the mixture to a boil over medium heat. As it heats up, keep an eye on it and stir occasionally. Once boiling, reduce the heat to a simmer. The bubbling sound will let you know it’s doing its job, and you’ll see the ingredients melding together as they soften.

3. Let it simmer for about 20 to 25 minutes, or until the sweet potatoes and rice are tender. You’ll notice the sweet potatoes become soft and the rice plump, absorbing all those beautiful flavors.

4. Once tender, pour the soup mixture into a blender. Blend on high until smooth. Take your time with this step, as this is where the magic happens. You want it to be creamy and velvety, so stop and scrape down the sides as needed.

5. Return the blended soup back to the pot. If it’s too thick, feel free to add more of the remaining vegetable broth until you reach your desired consistency. You should aim for a creamy soup that’s not overly thick but still hearty.

6. Warm the soup over low heat, stirring constantly. Add the lemon juice and heavy cream (or nut cream) at this point. The lemon juice will brighten the flavors and the creaminess will elevate the soup, making it smooth and delectable.

7. While the soup is heating, preheat your oven to 325˚F. Spread the rolled oats, raw buckwheat, and pepitas on a baking sheet. This will be the base for your crunchy granola topping.

8. In a small pot, warm the coconut oil, brown rice syrup, and a pinch of sea salt together over low heat. Stir until combined; this will help the granola clump together nicely when baked.

9. Pour this mixture over the oat and seed mixture and stir gently to coat everything evenly. Make sure all the ingredients are well-mixed and coated, as this will ensure a uniformly crunchy granola.

10. Spread the mixture out in a thin layer on the baking sheet. Bake for about 15 to 20 minutes, stirring once or twice to prevent burning. The granola is done when it’s golden brown and has a crisp texture. Your kitchen will smell incredible during this time!

11. Once baked, remove the granola from the oven and let it cool completely. As it cools, it will harden into clusters, perfect for topping your soup.

12. Divide the soup into two bowls and generously top each with the crunchy granola before serving. The combination of creamy soup and crunchy topping is a texture lover’s dream!

Customization Ideas

There’s always room for creativity in the kitchen! Here are some customization ideas for your Coriander Sweet Potato Soup that will keep it exciting and tailored to your tastes.

• Spice it Up: Add a pinch of cayenne pepper or chili flakes for a spicy kick.
• Herb Infusion: Experiment with different herbs like thyme or rosemary for added aroma.
• Texture Variation: Top the soup with toasted nuts for a different crunch.
• Additional Veggies: Incorporate other vegetables like carrots or celery for added nutrition.
• Alternative Creaminess: Use coconut milk instead of heavy cream for a dairy-free version.
• Sweetness Adjustment: If you prefer a sweeter soup, add a drizzle of maple syrup.
• Serving Style: Serve with crusty bread for a heartier meal or as a side dish.

What Goes Well With This Coriander Sweet Potato Soup

• Crusty Bread: Serve with slices of rustic bread for dipping and a satisfying crunch.
• Salad: A simple green salad with a light vinaigrette pairs perfectly for a fresh contrast.
• Cheese Toast: Add a slice of cheese toast for a delightful and cheesy flavor boost.
• Seasonal Sides: Roasted vegetables during autumn provide a perfect seasonal complement.
• Occasion: This soup is perfect for cozy family dinners or elegant gatherings.
• Storage Tips: Store leftovers in the fridge for up to three days in an airtight container.
• Freezing: Freeze portions of the soup for a quick meal on busy days.

FAQ

Conclusion

In summary, Coriander Sweet Potato Soup is a warm and inviting dish that brings comfort on a chilly day. The harmonious blend of flavors and creamy texture will surely make it a go-to recipe in your kitchen. I encourage you to give it a try; you won’t be disappointed. Enjoy the process of making it and the heartwarming experience of sharing it with family and friends.

Coriander Sweet Potato Soup

The ultimate comfort food, Coriander Sweet Potato Soup is a creamy delight that warms the soul. Packed with nutrition and flavor, this easy weeknight dinner will quickly become a favorite. Perfect for chilly evenings, why not make it tonight?

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 2 servings

Course: Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds Sweet Potatoes
• 0.5 cup Short Grain Brown Rice
• 1 clove Garlic (minced)
• 2 teaspoons Ground Coriander
• 0.5 teaspoon Ground Cinnamon
• 0.25 teaspoon Sea Salt
• 3 to 4 cups Vegetable Broth
• 2 tablespoons Lemon Juice
• 0.25 cup Heavy Cream or Nut Cream
• 0.5 cup Rolled Oats
• 0.5 cup Raw Buckwheat
• 0.25 cup Pepitas
• 2 tablespoons Brown Rice Syrup (warmed)
• 1 tablespoon Coconut Oil (warmed)
• Pinch Sea Salt

Equipment

• Large Pot
• Blender
• Saucepan
• Wooden Spoon
• Oven
• Baking Sheet

Method

 

1. In a large pot, combine the sweet potatoes, short grain brown rice, minced garlic, ground coriander, ground cinnamon, and sea salt. Pour in 3 cups of vegetable broth and stir well. The vibrant colors of the sweet potatoes and the fragrant spices will make your kitchen smell amazing.
2. Bring the mixture to a boil over medium heat. As it heats up, keep an eye on it and stir occasionally. Once boiling, reduce the heat to a simmer. The bubbling sound will let you know it’s doing its job, and you’ll see the ingredients melding together as they soften.
3. Let it simmer for about 20 to 25 minutes, or until the sweet potatoes and rice are tender. You’ll notice the sweet potatoes become soft and the rice plump, absorbing all those beautiful flavors.
4. Once tender, pour the soup mixture into a blender. Blend on high until smooth. Take your time with this step, as this is where the magic happens. You want it to be creamy and velvety, so stop and scrape down the sides as needed.
5. Return the blended soup back to the pot. If it’s too thick, feel free to add more of the remaining vegetable broth until you reach your desired consistency. You should aim for a creamy soup that’s not overly thick but still hearty.
6. Warm the soup over low heat, stirring constantly. Add the lemon juice and heavy cream (or nut cream) at this point. The lemon juice will brighten the flavors and the creaminess will elevate the soup, making it smooth and delectable.
7. While the soup is heating, preheat your oven to 325˚F. Spread the rolled oats, raw buckwheat, and pepitas on a baking sheet. This will be the base for your crunchy granola topping.
8. In a small pot, warm the coconut oil, brown rice syrup, and a pinch of sea salt together over low heat. Stir until combined; this will help the granola clump together nicely when baked.
9. Pour this mixture over the oat and seed mixture and stir gently to coat everything evenly. Make sure all the ingredients are well-mixed and coated, as this will ensure a uniformly crunchy granola.
10. Spread the mixture out in a thin layer on the baking sheet. Bake for about 15 to 20 minutes, stirring once or twice to prevent burning. The granola is done when it’s golden brown and has a crisp texture. Your kitchen will smell incredible during this time!
11. Once baked, remove the granola from the oven and let it cool completely. As it cools, it will harden into clusters, perfect for topping your soup.
12. Divide the soup into two bowls and generously top each with the crunchy granola before serving. The combination of creamy soup and crunchy topping is a texture lover’s dream!

Notes

• Make-Ahead: This soup is perfect as a make-ahead and freeze option.
• Storage: Store leftovers in the fridge for up to three days in an airtight container.
• Freezing: You can freeze portions of the soup for a quick meal on busy days.
• Pairing: Serve with slices of crusty bread for a delightful addition.
• Seasonal Veggies: Try adding seasonal vegetables for added nutrition.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.