Coriander Sweet Potato Soup with Toasted Cinnamon Pecans

I made this soup for a project with Stokes Stores, in preparation for the holidays. Sweet potatoes are one of my favorite ingredients this time of year.

This soup is packed with flavor from ginger, coriander, shallots and a touch of cinnamon. If you’re looking for even more flavor, you could always sauté some garlic with the shallots and add some extra coriander. I made this soup in a Dutch oven/pot and blended it using a hand blender. If you don’t have one, you can always transfer the soup to a blender to blend until smooth.

Finally, I topped the soup with toasted cinnamon pecans for a little crunch. This is completely optional, but recommended if you’re looking to take this soup to the next level. It makes for a beautiful holiday appetizer or side, especially when drizzled with coconut milk and topped with pecans.

How to Make Coriander Sweet Potato Soup:

Here are the steps to make a simple coriander sweet potato soup at home.

Sauté the Aromatics
Heat oil in a large Dutch oven over medium heat. Add shallots and ginger and sauté until the shallot is fragrant and translucent, about 5 minutes. Add the coriander, cinnamon and salt and cook another 1 minute, then add the sweet potatoes and broth.
Cook the Soup
Bring to a boil, then lower heat to low/medium. Simmer for 10 minutes or until the sweet potatoes are fork tender. Stir in the coconut milk and cook for another 5 minutes.
Blend
Using a hand blender, blend the soup until smooth. Alternatively, transfer the soup to a high-speed blender and blend until smooth. Set aside, keeping it warm by covering and keeping over low heat.
Toast the Pecans
Meanwhile, preheat oven to 300˚F. Place the pecans on a baking sheet and drizzle with oil. Sprinkle with cinnamon and salt, then toss the pecans to coat evenly. Toast the pecans for 10 minutes, watching carefully to avoid burning.
Serve
Ladle the soup into bowls, drizzle with coconut milk and top with cinnamon pecans.

More Soup Recipes:

Coriander Sweet Potato Soup With Toasted Cinnamon Pecans

A flavorful coriander sweet potato soup served with toasted cinnamon pecans. This nutritious soup is naturally vegan and gluten-free. Serve it with the pecans and crusty bread for a comforting winter meal.

Course Soup

Cuisine gluten-free, vegan

Prep Time 20

Cook Time 20

Total Time 40

Servings 6

Ingredients

1 tablespoon olive oil
1 medium shallot, diced
1 inch fresh ginger, minced
2 teaspoons ground coriander
1/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 large sweet potatoes, peeled and diced
3 1/2 cups (900ml) vegetable broth, no salt added
1 cup canned coconut milk, low-fat

Cinnamon Pecans

1 cup pecans
1/2 tablespoon olive oil
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

Instructions

Heat oil in a large Dutch oven over medium heat. Add shallots and ginger and sauté until the shallot is fragrant and translucent, about 5 minutes.
Add the coriander, cinnamon and salt and cook another 1 minute, then add the sweet potatoes and broth.
Bring to a boil, then lower heat to low/medium. Simmer for 10 minutes or until the sweet potatoes are fork tender. Stir in the coconut milk and cook for another 5 minutes.
Using a hand blender, blend the soup until smooth. Alternatively, transfer the soup to a high-speed blender and blend until smooth. Set aside, keeping it warm by covering and keeping over low heat.
Meanwhile, preheat oven to 300˚F. Prepare the cinnamon pecans: Place the pecans on a baking sheet and drizzle with oil. Sprinkle with cinnamon and salt, then toss the pecans to coat evenly.
Toast the pecans for 10 minutes, watching carefully to avoid burning.
Ladle the soup into bowls, drizzle with coconut milk and top with cinnamon pecans.

Notes

If using broth with salt, reduce salt to taste.

This post is sponsored by Stokes Stores.

If you make this sweet potato soup, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!

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