Coconut Sweet Potato Soup
Serves: 4 to 6
Ingredients
PreparationIngredients
- 2 1/2 to 3 pounds sweet potatoes Add to list
- 2 cans coconut milk Add to list
- 2 cups chicken stock or vegetable broth Add to list
- 1 teaspoon sea salt Add to list
- 1/4 teaspoon cayenne pepper Add to list
Preparation
Peel the sweet potatoes and cut into 1-inch cubes. Steam the potatoes until fork tender. Transfer potatoes into a large pot; add coconut milk and chicken stock. Using an immersion or stand-up blender, blend until very smooth.
Soup can be strained if a very smooth texture is desired. When smooth, add salt and cayenne pepper.
Bring to a gentle boil and serve promptly.
Topping options: chopped cashews, a swirl of coconut cream, paprika and/or cilantro.
Recipe by , PCC Cooks instructor
Source: Sound Consumer, February 2012
Comments
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Coconut Sweet Potato Soup
You're right, Paul, this would be good with vegetable broth as well. We will add that to the recipe. Thanks for the suggestion!
December 21, 2010 at 03:02 PM — PCC Cooks (not verified)
Yams?
My soup is yellow rather than orange. Is this supposed to be made with yams? Also my coconut milk came in a carton not a can so I had to guess at the amount.
October 11, 2011 at 06:27 PM — Jangus (not verified)
Reply: Yams?
Hello Jangus,
Should be two 16-ounce cans coconut milk, or 4 cups. The soup was probably a yellowish color due to using the lighter color sweet potatoes. The darker sweet potatoes (commonly called yams) should have made the soup an orange color.
Thanks for the question!
October 27, 2011 at 06:17 AM — rrabago
Vegetable Option?
Seems to me that the chicken stock is key here. Why not make it chicken OR vegetable stock. I am planning on making it with the vegetable stock.
December 16, 2010 at 02:12 PM — Paul Litwin (not verified)