Sweet Potato Coconut Soup Oamc Food

SPICY SWEET POTATO AND COCONUT SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
• Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
• Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

SWEET POTATO COCONUT SOUP-OAMC

Steps:

• in large saucepan, heat oil over low heat, cook onions, celery and ginger until tender, about 4 minutes. add curry paste cook stirring for 1 minute.
• add potatoes, apples and stock, bring to a boil, cover, reduce heat and simmer until vegetables are tender, about 25 minutes. add coconut milk, heat through, about 5 minutes.
• in batches, transfer to blender or food processor, or use immersion blender puree. season with salt and pepper.
• to serve stir in lime juice, garnish with coriander.
• Make Ahead Directions:.
• refrigerate until cool, refrigerate in airtight container for up to 2 days or freeze for up to 3 weeks. Thaw in refrigerator for 24 hours, reheat gently.

SWEET POTATO AND COCONUT SOUP

Steps:

• Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and lemongrass and cook for a further 3 minutes.
• Add the stock and bring to the boil. Reduce the heat and simmer for 20 minutes until the vegetables are tender.
• Cool the soup slightly, then liquidise with the coconut milk and process until smooth. Season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice. Ladle the soup into bowls and garnish with the lime zest.

SWEET POTATO AND COCONUT SOUP

Steps:

• Preheat the oven to 200°C (400°F/gas mark 6).
• Place the sweet potatoes in a baking tin, drizzle over 1 tablespoon of the sunflower oil and roast for 20-30 minutes, until tender. Set aside.
• Heat the remaining 1 tablespoon of oil in a pan over a medium heat. Add the onion, leek, lemon grass, half the chilli and the ginger and sweat for 4 minutes, stirring occasionally. Add the roasted sweet potato with the stock and tomato purée, then bring to the boil. Reduce the heat and simmer for 10 minutes, until the liquid has slightly reduced and all the vegetables are completely tender.
• Pour the coconut milk into the pan, reserving about 3 tablespoons from the top of the can as a garnish, and cook for another 5 minutes, stirring constantly. Season to taste. Remove the lemon grass and then blend with a hand blender until smooth.
• To serve, ladle the soup into warmed bowls and swirl in the reserved coconut milk. Add a drizzle of the chilli oil, then sprinkle over the reserved chilli slices and micro coriander.

SPICY SWEET POTATO AND COCONUT SOUP

Steps:

• Preheat oven to 400°F Put the sweet potatoes on an oven rack and bake for 50 minutes or until tender. Remove from oven and let cool. Heat the vegetable oil in a large saucepan over medium heat. Sauté the onion and ginger until the onion softens, about 5 minutes. Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil. Reduce heat to a simmer, partially cover, and cook for 5 minutes. Skin the potatoes and cut into 1-inch chunks. Add the potatoes to the soup and simmer for 5 minutes. Stir in the lemon juice and salt. Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro.

THAI SWEET POTATO SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
• Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

SWEET POTATO SURPRISE BALLS - OAMC

Steps:

• Mix together mashed sweet potatoes, eggs, butter, orange rid, brown sugar& vanilla.
• Form into 14 large balls.
• Place in center of each ball 1 large marshmallow and cover it well with mashed-potato mixture.
• Roll ball in cornflake crumbs.
• Flash freeze and bag for freezer.
• When ready to serve, defrost and bake at 400F in buttered baking dish for 10 minutes.

SWEET POTATO COCONUT SOUP

Steps:

• Heat oil in a soup pot over medium heat. Add onions and celery and cook until translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.
• Add ginger, curry power, bay leaves, salt, and nutmeg to the pot with the vegetables. Cook, stirring constantly, for about 1 minute. Add sweet potatoes, stock, rum, and lemon zest and bring to a boil. Reduce heat and simmer until vegetables are tender, 15 to 20 minutes. Remove and discard bay leaves. Pour pineapple juice into the pot and cook until warmed, about 3 minutes.
• Puree soup using a stick blender until smooth. Reheat gently, if necessary. Stir in lime juice. Garnish individual bowls with coconut flakes and cilantro.

SPEEDY SWEET POTATO SOUP WITH COCONUT

Steps:

• Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
• Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.

SLOW-COOKER CURRIED SWEET POTATO SOUP WITH COCONUT AND KALE

Steps:

• Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-quart slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.
• Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker. Using an immersion blender, purée the soup until it is uniformly creamy. Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water if you would like a looser texture. Taste and add more lime juice or salt if necessary. Serve in bowls with peanuts on top.