From the kitchen
Coconut Ginger Sweet Potato Soup
Roasted sweet potatoes puréed smooth with fresh ginger and canned coconut milk for a warming, silky soup.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
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
- 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.
Kitchen note
Stir the coconut milk in over low heat after puréeing — this soup has enough natural sweetness from the sweet potato that boiling it hard risks the coconut milk breaking before you even get to serve it.
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