Sweet Potato Soup With Coconut Milk Food

SWEET POTATO SOUP WITH COCONUT MILK

Steps:

• Melt butter in a pan over medium-high heat. Add leeks and saute in the hot butter until translucent, 5 to 7 minutes. Add sweet potatoes and saute, 3 to 5 minutes. Pour in coconut milk. Stir in chicken stock, ground black pepper, and cayenne. Let simmer, stirring occasionally, until potatoes are tender, about 30 minutes.
• Blend soup with an immersion blender; serve.

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.

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.

CARIBBEAN SWEET POTATO COCONUT SOUP

Steps:

• In a soup pot, saute the onions and celery in the oil until the onions are translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.
• Add the ginger, curry, nutmeg, bay leaves, and salt. Saute for another minute, stirring constantly. Add the water or stock, sweet potatoes, citrus peel, and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 - 20 minutes.
• Remove bay leaves. Add the juice and coconut milk. Puree the soup in batches until smooth. Reheat gently if needed. Stir in the lemon or lime juice.
• Serve with garnishes of your choice.

SWEET POTATO AND KALE SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes; saute for 2 to 3 minutes, stirring frequently.
• Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.

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.

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.

PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP

Steps:

• Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
• Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

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.