2 large sweet potatoes (about 1.5 pounds), peeled and cubed
1 apple (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
Salt and pepper to taste
Optional: 1/4 cup coconut milk for creaminess
Instructions:
Instructions
In a large pot, heat olive oil over medium heat. Sauté onion until translucent (5-7 minutes). Add garlic, ginger, cumin, coriander, and cayenne pepper; cook for another minute.
Pour in the vegetable broth, add sweet potatoes and apple. Season with salt and pepper. Bring to a boil then reduce heat to low; cover and simmer for 20-25 minutes until sweet potatoes are tender.
Blend the soup until smooth using a blender or immersion blender. Return to heat if needed.
Stir in coconut milk if desired for extra creaminess. Adjust seasoning as needed.
Serve hot with toppings like toasted pumpkin seeds or fresh cilantro.