Sweet Potato Coconut Soup Popular Recipes

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Sweet Potato Coconut Soup

"This vegan and gluten-free soup is perfectly substantial and can be served any time of the year."

Ingredients :

• 1 tablespoon vegetable oil
• 2 cups chopped onions
• 2/3 cup chopped celery
• 1 tablespoon grated fresh ginger root
• 1 teaspoon curry powder
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 4 cups peeled and cubed sweet potatoes
• 3 (14 ounce) cans vegetable broth
• 2 tablespoons dark rum
• 1/2 teaspoon lemon zest
• 1 3/4 cups pineapple juice
• 1 (14 ounce) can coconut milk
• 2 tablespoons fresh lime juice, or to taste
• 1/4 cup toasted unsweetened coconut flakes (optional)
• 2 tablespoons chopped fresh cilantro (optional)

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H

• 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.

Notes :

• Use chicken stock if you are not following a vegetarian or vegan diet.
• To toast shredded coconut, spread it on an unoiled baking sheet and toast at 350 degrees F (175 degrees C) in a standard oven or a toaster oven for 2 to 3 minutes, or until slightly browned.
• Feel free to use grated orange peel in place of lemon zest, orange juice instead of pineapple j juice, and lemon juice in place of lime juice, and scallions in place of cilantro.

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