Coconut Sweet Potato Soup
Serves: 4 to 6
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, former PCC Cooks instructor
Source: Sound Consumer, February 2012
Learn more about our recipes. View guidelines »