As I promised in my previous post, here is the recipe for the Sweet Potato & Coconut Soup. It is from the book 200 veggies feasts. Sweet potato and/or butternut squash soups are some of my favorites. I hope you enjoy the recipe as much as I do!!
– 2 tbs Olive Oil
– 1 Onion (finely chopped)
– 2 Coves of Garlic (crushed)
– 1 tsp Grated, Fresh Ginger
– 1 Lime (grated & juice)
– 1 Red Chili or Jalapeno (seeded and chopped)
– 1 1/2 lbs Sweet Potatoes (peeled and roughly chopped)
– 2 1/2 cups Vegetable Stock
– 13oz (or 1 can) Coconut Milk
– 3 cups Baby Spinach
– Salt and Pepper
Heat the olive oil in saucepan and add onion. One low heat, let onion cook until starts to become translucent. Next add the garlic, ginger, lime zest, and jalapeno. Stir frequently for 5 minutes (until onions are fully translucent). Add sweet potatoes and stir frequently for the next 5 minutes. The original recipes says to add the onion, garlic, ginger, lime zest and jalapeno all at the same time, but I prefer to add the onion first. I like to make sure the garlic doesn’t burn.
Stir in the stock, coconut milk, lime juice and salt & pepper to taste. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Goal is to make sure potatoes are tender.
Transfer at least half of the soup to a blender/food processor and blend until smooth. If you want a thinner soup with more potato pieces, transfer less than half of the soup to the blender. After blended, return back to pot, combine two soup mixtures, and add spinach until just wilted. Serve when complete.
What are some of your favorite soups? What new recipes have you tried?
With love, Steph