Public recipe with member extras
Coconut Ginger Sweet Potato Soup
Roasted sweet potatoes puréed smooth with fresh ginger and canned coconut milk for a warming, silky soup.
Authentic Savory Soups, Curries & Sides · Cozy Weeknight Dinners · Fall Entertaining
What you need
Ingredients
- 2 large Sweet Potatoes, cubed
- 3 tbsp Olive Oil
- 1 Onion, chopped
- 1 tbsp Fresh Ginger, grated
- 3 cups Vegetable Broth
- 1 can (13.5 oz) Coconut Milk
- Salt and Pepper, to taste
- Toasted Coconut Flakes, to garnish
Method
Instructions
- Preheat oven to 425°F (220°C). Toss the sweet potatoes with 2 tablespoons olive oil and roast 25 to 30 minutes until tender and caramelized.
- Sauté the onion and ginger in the remaining oil over medium heat until soft, about 5 minutes.
- Add the roasted sweet potatoes and vegetable broth, bring to a simmer, and cook 10 minutes.
- Purée until completely smooth using an immersion blender.
- Reduce heat to low, stir in the coconut milk, and warm gently without boiling. Season and garnish with toasted coconut flakes.
From The Arrogant Hippie Culinary Journal: Coconut Milk Edition by Aunesty Janssen
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