Hey everyone, it’s Tieghan from Half Baked Harvest! I’m so glad you all loved my healthy pumpkin pie recipe from last month, so I’m so excited to be back on The Chriselle Factor with another seasonal recipe! Winter has arrived, and that means a constant craving for warm and cozy foods. Soup is one of my go-to winter staples, and right now I am loving this Glowing Golden Sweet Potato Soup with Kale Pesto.
The cold winter weather always leaves my skin dull and dry. In an effort to help my skin retain moisture, and to combat the cold temperatures, I decided to incorporate all of my favorite healthy winter ingredients into this sweet potato soup. By using ingredients like sweet potatoes, ginger, turmeric, and bone broth, I was able to develop a cozy winter recipe that’s not only good for our health, but also great for our skin! Keep scrolling to discover the sweet potato soup you’ll crave all year!
A few of this soup’s star ingredients:
Sweet Potatoes – high in fiber and beta-carotene. The body converts beta-carotene into vitamin A, an essential vitamin that helps to promote a healthy complexion.
Turmeric – contains both anti-inflammatory and antioxidant properties that help to protect the skin.
Ginger – contains around 40 antioxidant properties that rejuvenate skin and protect against aging.
Cayenne Pepper – rich in vitamin C and E, both of which help to reduce wrinkles, dark spots, and acne scars. It’s also great for revving up your metabolism.
Bone Both – a rich source of collagen, which studies have shown helps to improve the skin’s elasticity and fine lines. It also helps to protect your joints and improve your bone strength.
As you can see, this soup is full of superfoods that will help us to feel and look our best. Not only is this soup full of health benefits, it also tastes delicious. It’s thick and creamy and topped with my favorite kale pesto, then finished off with a sprinkle of pomegranate!
Best of all, this soup is so easy to make! So what’s the secret to this super creamy, cream-less soup? Canned coconut milk and a touch of Thai curry paste. The coconut milk adds creaminess, while the curry paste adds flavor. It’s the perfect combo of creamy and savory, with a little bit of heat. Top the soup with my favorite vegan kale pesto, and add some pomegranate arils for color. Winter soup perfection!
Golden Sweet Potato Soup
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
1 tablespoon extra virgin olive oil
1 sweet onion, diced
2 cloves garlic, minced
1 inch fresh ginger, grated
2 tablespoons red curry paste
4 cups chicken bone broth
3 cups peeled and diced sweet potatoes (about 3 medium sweet potatoes)
1 teaspoon turmeric
1/4 -1/2 teaspoon cayenne pepper, to taste
kosher salt + freshly ground black pepper, to taste
1 (14 ounce) can full-fat canned coconut milk
juice from 1 lemon, plus more for serving
arils from 1 pomegranate, for serving
- Heat the olive oil in a large pot over medium-high heat. When the oil shimmers, add the onion, garlic, and ginger and sauté for 5 to 6 minutes until the onion is soft. Stir in the curry paste and cook another 1-2 minutes
- Add the bone broth, sweet potatoes, turmeric, and cayenne. Stir until combined. Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
- Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender. Blend until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
- Return the soup to the pot. Stir in the coconut milk and season with salt and black pepper. If a thinner soup is desired, add a bit more broth.
- Remove the soup from the stove and stir in the lemon juice.
- Ladle the soup into bowls and top with kale pesto (recipe follows), pomegranate arils, and a squeeze of lemon juice, if desired.
1/2 bunch kale
1/2 cup fresh basil or cilantro
1/4 cup toasted pine nuts
1/3 cup extra-virgin olive oil
pinch of crush red pepper flakes
In a blender or food processor, combine all ingredients and pulse until well combined. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks. Serve alongside the skewers.
Will you guys be making this yummy sweet potato soup? Leave a comment down below!
x Half Baked Harvest