This soup is packed with flavor from ginger, coriander, shallots and a touch of cinnamon. If you’re looking for even more flavor, you could always sauté some garlic with the shallots and add some extra coriander. We topped the soup with toasted cinnamon pecans for a little crunch. This is completely optional, but recommended if you’re looking to take this soup to the next level. It makes for a beautiful holiday appetizer or side, especially when drizzled with coconut milk and topped with pecans.
Coriander Sweet Potato Soup with Toasted Cinnamon Pecans [Vegan]
For the Soup:
- 1 tablespoon olive oil
- 1 medium shallot diced
- 1 inch ginger minced
- 3 large sweet potatoes diced (about 8 cups)
- 3 1/2 cups vegetable broth, no added salt
- 1 cup light canned coconut milk
- 2 teaspoons ground coriander
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
For the Cinnamon Pecans:
- 1 cup pecans
- 1/4 teaspoon cinnamon
- 1/2 tablespoon olive oil
- 1/8 teaspoon salt
- Heat oil in a large Dutch oven over medium heat. Add shallots and ginger, cooking until the shallot is fragrant and translucent, about 5 minutes.
- Add coriander, cinnamon and salt and cook another 1 minute, then add the sweet potatoes and broth.
- Bring to a boil, then lower heat to low/medium. Simmer for 10 minutes or until the sweet potatoes are fork tender.
- Stir in the coconut milk.
- Using a hand blender, blend the soup until smooth. Alternatively, transfer the soup to a high-speed blender and blend until smooth. Set aside, keeping it warm by covering and keeping over low heat.
- Meanwhile, preheat oven to 300°F. Prepare the cinnamon pecans: Place the pecans on a baking sheet and drizzle with oil. Sprinkle with cinnamon and salt, then toss the pecans to coat evenly.
- Toast the pecans for 10 minutes, watching carefully to avoid burning.
- Ladle the soup into bowls, drizzle with coconut milk and top with cinnamon pecans.