in Soup Recipes

Sweet potato soup with coconut milk

updated

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Ingredients for 4 servings:

  • 1 onion(s), chopped
  • 1 piece(s) ginger, chopped, about the size of a walnut
  • 700 g sweet potatoes
  • 150 g carrot(s)
  • 1 tbsp vegetable oil
  • 1 can coconut milk, 400 g
  • 500 ml vegetable stock
  • ½ tsp cumin powder
  • ½ chili
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and roughly dice the sweet potatoes and carrots. Sauté the onion and ginger in oil until translucent. Add the diced sweet potatoes, carrots, and chili. Sauté briefly. Add 500 ml stock and coconut milk and bring to a boil. Season with salt, pepper, and cumin. Cover and simmer over medium heat for about 20 minutes. Garnish with pumpkin seed oil and garden cress before serving, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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