This is a fail proof soup that everyone loves. I’ve served this to over a hundred people and everyone has raved about it. I’ve had more requests for this recipe over anything else ever.
Sweet Potato Coconut Spice Soup
This is a fail proof soup that everyone loves. I've served this to over a hundred people and everyone has raved about it. I've had more requests for this recipe over anything else ever.
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- (All Organic obviously)
- 4 Sweet Potatoes
- 2 Cans Coconut Milk
- 1.5 White Onions
- 4 Cloves of Garlic
- 1 tbsp Yellow Curry (maybe more depending on your tastebuds)
- 1 tsp Nigella
- 1 tsp Garam Masala (maybe more depending on your tastebuds)
- 1 tsp Tumeric (maybe more depending on your tastebuds)
- 1 Star Anise
- 1 tsp Salt (maybe more depending on your tastebuds)
- 1 tsp Pepper (maybe more depending on your tastebuds)
- 1-2 cups veggie stock (you can make yourself with bouillon cubes or buy pre made)
- Cayenne If you like it hot
- (Really any spices that you have. I use different ones and taste and see how it all comes out - if you want you can stick to salt, pepper and yellow curry)
- Peel and Chop Onions and Potatoes into cubes. You are going to be pureeing the soup so it doesn't have to be perfect little pretty cubes.
- In Soup Pot sautee onions until sweating (a few minutes), add garlic for a couple more minutes and then add spices (wait another 2 minutes).
- Add sweet potatoes (stir and cook for a few more minutes)
- Add coconut milk.
- Let it all cook until the sweet potatoes are soft - keep stirring occasionally so the bottom of the pot doesn't burn.
- Let it cool (I like to make this the night before and then I puree it the next day)
- Puree the soup in a blender or with a hand blender. I even did it in a food processor once when my blender broke.
- Add all the soup back into the pot to warm up.
- Now you can really taste the flavours and add more spices as you see fit.
- If you feel that the soup is too thick OR you want to extend it for more people you can add veggie stock. I'd add this a little at a time to see how it changes the consistency. You don't want it too thick or too liquidy. OR you can always add more coconut milk and broth together to extend it even more.
- The coconut milk is heavy so usually you don't need a huge portion. If you are serving this with other food I'd only serve 2-3 scoops per person. If it's the main part of the meal go for 4-5 scoops. It's the type of soup that fills you up without you realizing it.
- Garnish with something crunchy... croutons, sliced fennel, baked chick peas and parsley (I love parsley on everything)
Organic Lulula http://organiclulula.com/