Sweet Potato Coconut Soup
Sweet potato coconut soup is a variation of sweet potato soup that includes coconut milk or cream in the recipe. This addition gives the soup a rich and creamy texture, as well as a slightly sweet and nutty flavor that complements the sweetness of the sweet potatoes.
Ingredients
- 1 large onion
- 2 stalks celery
- 1 tbsp canola oil
- 1 tbsp minced ginger
- 1 1/2 tsp curry
- 1/4 tsp nutmeg
- 2 bay leaves
- 1 tsp cumin
- 1/2 tsp salt
- 3 cups chicken broth
- 4 large sweet potatoes
- zest of 1 orange
- 2 tbsp brandy, or dark rum
- 1 cup orange juice
- 1 can (14 oz) coconut milk
- chopped green onions
- crumbled fried bacon
Instructions
- Mince the onion, celery, ginger. Peel and cube the sweet potatoes. Zest the orange.
- Add oil to the pot and cook the onion celery over medium heat until the vegetables are translucent, about 10 min. Add the ginger, curry, nutmeg, bay leaves and salt. Add the stock.
- Then add the sweet potatoes, grated citrus peel, orange juice and rum. Cover and bring to a boil. Reduce the heat and simmer until the potatoes are tender, 15 to 20 min. Remove and discard the bay leaves. Add the coconut milk. Puree the soup with the immersion blender or food processor until smooth. Garnish with the green onion and crumbled bacon.
Ingredients
- 1 large onion
- 2 stalks celery
- 1 tbsp canola oil
- 1 tbsp minced ginger
- 1 1/2 tsp curry
- 1/4 tsp nutmeg
- 2 bay leaves
- 1 tsp cumin
- 1/2 tsp salt
- 3 cups chicken broth
- 4 large sweet potatoes
- zest of 1 orange
- 2 tbsp brandy or dark rum
- 1 cup orange juice
- 1 can 14 oz coconut milk
- chopped green onions
- crumbled fried bacon
Instructions
- Mince the onion and the celery and cook in the oil in the soup pot, over medium heat until the vegetables are translucent, about 10 min. Add the ginger, curry, nutmeg, bay leaves and salt.
- Add the stock, sweet potatoes, grated citrus peel and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 to 20 min. Remove and discard the bay leaves. Add the juice, coconut milk.
- Puree the soup with the immersion blender or food processor until smooth. Garnish with the green onion and crumbled bacon.
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