Sweet Potato Coconut Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 4 cups sweet potatoes peeled and diced
- 3 cups vegetable broth
- 1 can coconut milk 13.5 oz
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until translucent, approximately 5 minutes.
- Add garlic and ginger, cooking for an additional minute until fragrant.
- Stir in sweet potatoes, ensuring they are well coated with the onion mixture.
- Pour in vegetable broth and bring to a boil.
- Reduce the heat and simmer until sweet potatoes are tender, about 20 minutes.
- Remove the pot from heat and allow it to cool slightly.
- Blend the soup until smooth using a blender or immersion blender.
- Return the pot to the stove and stir in coconut milk.
- Season with salt and black pepper, adjusting to taste.
- Heat the soup gently until warmed through.
- Stir in lime juice just before serving.
- Ladle soup into bowls and garnish with fresh cilantro.
Notes
For added depth of flavor, consider roasting the sweet potatoes before adding them to the soup. If you prefer a spicier version, add a pinch of cayenne pepper or a chopped chili pepper while sautéing the onions. This soup is adaptable and can be made vegan by ensuring the vegetable broth and other ingredients are plant-based. Enjoy it with a side of crusty bread for a complete meal.
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