Creamy Cardamom Sweet Potato Soup

Cardamom, like ginger, is a natural digestive aid and detoxifier making this a perfect soup to kickstart your weekend. With their warming aromatic properties, cardamom and ginger bring this sweet potato soup to life, while the coconut milk gives it a silky smooth texture and satisfying richness. Serve this creamy soup with some crusty bread and you have yourself a wholesome meal.

Serves: 4
Prep time: 10 mins
Cook time: 30 mins


3 large sweet potatoes, chopped
1 small onion, chopped
2 garlic gloves, chopped
1 “thumb” sized piece of fresh ginger, chopped (or more if you love ginger)
1 Tbsp ground cardamom
4 cups vegetable broth
1 398ml can of coconut milk
2 Tbsp avocado oil (or olive oil)
sea salt, to taste
black pepper, to taste




  1. In a large pot, heat avocado oil over medium heat.
  2. Cook chopped onion, garlic, and ginger until soft.
  3. Add in chopped sweet potato and continue cooking until slightly browned, then add ground cardamon, and continue cooking another 5 minutes.
  4. Add in the vegetable broth and let simmer until the sweet potatoes are fully tender, about another 10 minutes.
  5. Add coconut milk, and using a immersion blender, blend soup until smooth
  6. Season with sea salt and pepper to taste.




2 thoughts on “Creamy Cardamom Sweet Potato Soup

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