Spiced Sweet Potato & Coconut Soup
Sweet potatoes roasted before they ever hit the pot, then blended with coconut milk and a little chili so the soup finishes warm rather than merely sweet and heavy.
- Course
- Soups
- Time
- 55 min
- Servings
- 6
Cooking Notes
- Cut the sweet potatoes into evenly sized pieces so they soften at the same pace. Consistent cooking makes the soup easier to blend completely smooth without hard fragments.
- Toast the spices briefly with the aromatics before the coconut component and broth are added. That develops a fuller spice flavor without requiring more seasoning later.
- Balance the rich coconut and sweet potato with salt and acidity before serving. The soup should taste rounded and savory rather than simply sweet and creamy.
Recipe Card
Spiced Sweet Potato & Coconut Soup
By Gabriella
- Category
- Soups
- Total Time
- 55 min
- Difficulty
- Easy
Ingredients
- 3 lbs sweet potatoes, peeled and cubed
- 1 onion, chopped
- 4 cloves garlic, smashed
- 1 tbsp grated ginger
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 4 cups vegetable broth
- 1 can coconut milk
- 3 tbsp olive oil
- Juice of 1 lime
- Kosher salt and black pepper
Instructions
- 1
Toss the sweet potatoes with two tablespoons of oil, salt, and pepper and roast at 425F for thirty minutes until the edges darken.
- 2
While they roast, soften the onion in the remaining oil, then add the garlic, ginger, coriander, and cayenne for a minute.
- 3
Add the roasted sweet potatoes and the broth, simmer ten minutes, and let everything get properly acquainted.
- 4
Blend until completely smooth, then stir in the coconut milk and warm it through without letting it boil.
- 5
Brighten it with lime juice, check the salt twice, and serve with a swirl of coconut milk over each bowl.
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