- 1 tablespoon of avocado oil
- 1 large onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- (2) 15-ounce cans of unsweetened sweet potato puree (you can also use pure pumpkin puree)
- 2 cups reduced sodium vegetable broth
- Zest from one orange
- 1½ cups unsweetened coconut milk
- Salt and freshly ground black pepper to taste
- To garnish: toasted pecans or pumpkin seeds.
Heat the oil in a soup pot over medium heat. Add the onion, and sauté over medium heat for about 10 minutes, stirring occasionally. If the onion starts sticking, add 1-2 tablespoons of water and stir. Cook the onions until translucent and starting to brown.
Add the garlic, ginger, paprika, turmeric, nutmeg, and cinnamon and cook for 1 minute. Stir so that the onions are coated with the spices.
Add the sweet potato puree, vegetable stock, and orange zest. Bring to a boil over high heat.
Reduce heat to a low simmer for about 15-20 minutes, stirring occasionally.
Let the soup cool for a few minutes. Then, puree the soup using an immersion blender, or in batches in a blender with a tight fitting lid (remove the center piece and cover with a towel so steam can escape).
Return the soup to the pot and add the coconut milk. Heat gently over low heat until heated through. Season with salt and pepper. Garnish with toasted pecans and serve.
Remember to tag me on Instagram if you try the recipe. I’d love to hear from you!