Disclosure: This is a sponsored post for the OXO ON Illuminating Immersion Blender. All views are my own.
Hello to you too, December.
Though my Christmas tree went up a couple of days ago, it is still technically fall. With that in mind, here’s an easy vegan and gluten free soup with sweet potatoes, onions, and coconut milk. You can choose whatever spiced you want to help make this soup recipe your own, but I opted for turmeric and allspice for color and autumnal goodness. I also fried up some fresh sage leaves as a garnish (because I had some leftover from Thanksgiving), but it also just came to me that almonds would be a great finishing touch for this sweet potato soup too.
I used the new OXO ON Illuminating Immersion Blender to prepare this velvety soup. To be honest with you, I already had an immersion blender in my arsenal, but when I saw the sleek and sexy design of this one I couldn’t help myself. It even lights up! (My not-so-inner gadget nerd especially loved this feature, albeit it’s somewhat superfluous when using in shallow containers.) One significant upgrade versus my old immersion blender is the speed dial that allows you to control the power instead of just an on/off button. I recall thinking to myself that the soup was particularly smooth…
Ingredients:
- vegetable oil, for sautéing
- 2 large sweet potatoes, peeled and diced
- 1 yellow onion, diced
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground turmeric
- salt and black pepper
- one 13.5-ounce can coconut milk
- 1 cup water
- 2 tablespoons white wine vinegar
- extra-virgin olive oil, for serving (optional)
- fried sage, for serving (optional)
Procedure:
1. Heat the vegetable oil in a pot over medium-high heat. Add the sweet potatoes and onions and cook for a few minutes. Add the allspice, turmeric, and some salt and pepper and continue cooking until browned.
2. Add the coconut milk and water and simmer until the potatoes are tender, about 5 minutes. Remove from heat and let cool slightly.
3. Puree until smooth, adjusting the consistency with additional water if needed.
4. Stir in the vinegar and season to taste with more salt and pepper. Divide among bowls, drizzle with some olive oil and garnish with fried sage.
Disclosure: This is a sponsored post for the OXO ON Illuminating Immersion Blender. All views are my own.
Gorgeous soup! I really need a new immersion blender–my old one broke a long time ago, but I used to use it all the time. This one sounds like a much better version. I’m adding it to my Christmas list (and fried sage to my to-do list! I’ve still never tried that!).