Sweet Potato and Chestnut Soup

This sweet potato and chestnut soup offers a rich and velvety texture, combining the natural sweetness of sweet potatoes with the earthy flavor of chestnuts. The warm spices of cinnamon, nutmeg, and ginger add a comforting depth, while the coconut milk creates a creamy and satisfying consistency. The optional touch of maple syrup balances the sweetness and enhances the soup’s cozy appeal, making it perfect for a fall or winter meal.

For a Serving Size of Two:

Ingredients:

• 300 grams peeled and diced sweet potatoes
• 150 grams cooked and peeled chestnuts
• 1 tablespoon olive oil
• 50 grams diced onion
• 1 clove garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 400 ml vegetable stock or water
• 200 ml coconut milk
• Salt and black pepper to taste
• Fresh thyme or parsley for garnish (optional)

Procedure:

• Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for about 5 minutes, or until softened and translucent.
• Stir in the ground ginger, cinnamon, and nutmeg. Cook for another 1–2 minutes to let the spices release their fragrance.
• Add the diced sweet potatoes and chestnuts to the pot. Stir to combine with the aromatics and spices.
• Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the sweet potatoes are tender.
• Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
• Return the soup to the pot. Stir in the coconut milk. Let the soup simmer for an additional 5 minutes to combine the flavors.
• Taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh thyme or parsley if desired.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g