Ingredients

The following ingredients have 4 Servings
  • 1 tbsp extra virgin olive oil
  • 1 small onion (diced)
  • 3 tbsp ginger (minced)
  • 3 cloves garlic (minced)
  • 6 cups about 3 sweet potatoes, peeled and small diced
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 ½ cups Florida Orange Juice
  • 1 cup low sodium vegetable broth
  • 1 cup lite coconut milk (or more for a thinner soup)
  • Salt and pepper (to taste)
  • To garnish:
  • Coconut milk
  • Pumpkin seeds
  • Pomegranate arils

Instruction

  • Heat the olive oil over medium heat in a large soup pot. Add the onion and sauté until it begins to soften, then add in the ginger and garlic and cook for 1-2 minutes until fragrant.
  • Add in the sweet potatoes, cumin and cinnamon along with the Florida Orange Juice, and broth. Bring to a boil, then reduce to a simmer. Put the lid on and cook for 15 minutes or until the sweet potatoes are very soft and fall apart when pricked.
  • Add in the coconut milk, and then transfer to a blender or puree with a hand blender. If you want it thinner, add in extra coconut milk. Season with salt and pepper, to taste.
  • Garnish with a swirl of coconut milk, pumpkin seeds and pomegranate arils.