Sweet Potato Coconut Soup
Materials
- 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.