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–+ servings
creamy coconut sweet potato soup

Sweet Potato Soup with Coconut Cream Swirl

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Fusion
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 2 clove garlic minced
  • 1 teaspoon fresh ginger grated
  • 4 cup sweet potatoes peeled and cubed
  • 4 cup vegetable broth
  • 1 can coconut milk 14 oz
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoon lime juice
  • 2 tablespoon fresh cilantro chopped
  • 1/4 cup coconut cream for swirling

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion and sauté until translucent, about 5 minutes.
  • Stir in garlic and ginger, cooking for another minute.
  • Add sweet potatoes and cook for 3 minutes, stirring occasionally.
  • Pour in vegetable broth and bring to a boil.
  • Reduce heat to a simmer and cover, cooking until sweet potatoes are tender, about 20 minutes.
  • Remove from heat and add coconut milk, salt, black pepper, cumin, and cayenne pepper.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Stir in lime juice and adjust seasoning as needed.
  • Ladle soup into bowls, swirling in a spoonful of coconut cream on top of each serving.
  • Garnish with chopped cilantro before serving.

Notes

For a richer flavor, you can roast the sweet potatoes before adding them to the soup. Additionally, if you prefer a thicker soup, reduce the amount of vegetable broth slightly. Adjust the spices to your taste, and don't skip the lime juice; it adds a refreshing brightness to the soup.
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