Creamy Sweet Potato and Coconut Soup
Creamy Sweet Potato and Coconut Soup
Ingredients
For the Soup Base
- 2 sweet potatoes, medium, peeled and diced into 1-inch cubes
- 2 shallots, small, finely chopped
- 3 garlic, cloves, minced
- 4 cups vegetable broth
- 13 1/2 fluid ounces coconut milk, full-fat, 1 can
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon red pepper flakes, optional, for heat
- 1 teaspoon salt, or to taste
For Finishing and Garnish
- 5 ounces spinach, fresh
- 1/2 lemon, juiced
- 1 tablespoon maple syrup, or to taste
- 1/4 cup peanuts, roasted and chopped, for garnish
Instructions
- 1
In a large pot or Dutch oven, heat a splash of vegetable broth over medium heat. Add the chopped shallots and cook for 3-4 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 2
Stir in the diced sweet potatoes, curry powder, ground ginger, turmeric, red pepper flakes (if using), and salt. Cook for 2-3 minutes, stirring to coat the sweet potatoes evenly with the spices.
⏱️ 3 min
- 3
Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes are very tender and easily pierced with a fork.
⏱️ 25 min
- 4
Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. Be cautious when blending hot liquids, working in batches if necessary and leaving the blender lid slightly ajar to allow steam to escape.
⏱️ 5 min
- 5
Return the blended soup to the pot over low heat. Stir in the fresh spinach, lemon juice, and maple syrup. Cook for 2-3 minutes, or until the spinach has wilted. Taste and adjust seasoning (salt, maple syrup, lemon juice) as needed.
⏱️ 5 min
- 6
Ladle the creamy sweet potato and coconut soup into bowls. Garnish each serving with a sprinkle of chopped roasted peanuts before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sweet Potato and Coconut Soup
Ingredients
For the Soup Base
- 2 sweet potatoes, medium, peeled and diced into 1-inch cubes
- 2 shallots, small, finely chopped
- 3 garlic, cloves, minced
- 4 cups vegetable broth
- 13 1/2 fluid ounces coconut milk, full-fat, 1 can
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon red pepper flakes, optional, for heat
- 1 teaspoon salt, or to taste
For Finishing and Garnish
- 5 ounces spinach, fresh
- 1/2 lemon, juiced
- 1 tablespoon maple syrup, or to taste
- 1/4 cup peanuts, roasted and chopped, for garnish
Instructions
- 1
In a large pot or Dutch oven, heat a splash of vegetable broth over medium heat. Add the chopped shallots and cook for 3-4 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 2
Stir in the diced sweet potatoes, curry powder, ground ginger, turmeric, red pepper flakes (if using), and salt. Cook for 2-3 minutes, stirring to coat the sweet potatoes evenly with the spices.
⏱️ 3 min - 3
Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes are very tender and easily pierced with a fork.
⏱️ 25 min - 4
Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. Be cautious when blending hot liquids, working in batches if necessary and leaving the blender lid slightly ajar to allow steam to escape.
⏱️ 5 min - 5
Return the blended soup to the pot over low heat. Stir in the fresh spinach, lemon juice, and maple syrup. Cook for 2-3 minutes, or until the spinach has wilted. Taste and adjust seasoning (salt, maple syrup, lemon juice) as needed.
⏱️ 5 min - 6
Ladle the creamy sweet potato and coconut soup into bowls. Garnish each serving with a sprinkle of chopped roasted peanuts before serving hot.
⏱️ 2 min