Spiced Sweet Potato & Coconut Soup
By: Sophie32
Published: Thursday, December 10, 2009 - 3:46pm

Ingredients




2 mediums white onions, peeled & finely chopped
4 cloves of garlic, peeled & finely chopped
730 grams of peeled, washed & roughly chopped up sweet orange potatoes
750 ml of vegetable stock
250 ml of coconut milk
1/2 teaspoon of ground cinnamon
1/2 teaspoon of finely grinded black pepper
1/2 teaspoon of finely grated nutmeg
1 teaspoon of smoked paprika, the Picanté version ( I use Pimentón de la Vera )
baking margarine
To serve:
inch fresh crusty baguette,  pieces
6 sprigs of fresh chives, washed, pad dry on kitchen paper
butter or minarine to put on the baguette pieces

Preparation

1 Take a large cooking pot & melt some baking margarine in it. Heat up on medium high. When sizzling hot, add the chopped up onions & garlic. Stir frequently. Fry until soft. 2 Add the chuncks of sweet potatoes. Stir. Add the spices, stir everything around & let the spices fry for about 1 minute. So, that the aromas come free. Now, add the stock & stir. Now put the lid on & cook until the sweet potatoes are cooked trough. I use the steaming pot with fitting lid for this. It is much easier & much quicker. 3 When the potatoes are cooked trough, check the seasoning. Taste. It has to taste fab! 4 Puree the soup. Taste again. Now, add the 250 ml of the coconut milk. Stir until evenly divided. Taste again! Now the soup tastes fab & it needs the coconut milk otherwise it is to spicy & hot! 5 Laddle the soup into the soup bowls & cut the chives with a scissor into equal little pieces on the surface of the soup. Serve with some crusty baguette & some butter or minarine.

About


I love a spiced sweet potato soup. I adore sweet potatoes, what about you?