SWEET POTATO, COCONUT AND GINGERROOT SOUP
Fresh gingerroot, coconut milk and Progresso™ vegetable stock provide a unique flavor foundation for this sophisticated, but easy sweet potato soup.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Fresh gingerroot, coconut milk and Progresso™ vegetable broth provide a unique flavor foundation for this sophisticated, but easy sweet potato soup.
- In blender or food processor, place half of the soup mixture (see tip). Cover; blend on high speed until smooth, scraping down sides if necessary. Puree soup until smooth. Repeat with remaining soup. Return mixture to saucepan; beat in coconut milk and lime juice with whisk. Reheat 5 minutes over medium heat (do not boil).
- Ladle into serving bowls; garnish with sprinkling of lime peel and cilantro leaves.
Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 0 mg, Fat 4, Fiber 6 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 11 g, TransFat 0 g
SWEET POTATO SOUP WITH COCONUT MILK
Sweet potato soup made with coconut milk. Serve with sour cream and more leeks.
Provided by Trey Rightnowar
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 404.4 calories, Carbohydrate 49 g, Cholesterol 3.9 mg, Fat 22.5 g, Fiber 8 g, Protein 5.7 g, SaturatedFat 19.5 g, Sodium 234.1 mg, Sugar 9.7 g
SWEET POTATO, GINGER AND COCONUT SOUP
Make and share this Sweet Potato, Ginger and Coconut Soup recipe from Food.com.
Provided by Bonjour Elle
Categories Yam/Sweet Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Sauté garlic and ginger in oil for 1min in large sauce pan, to release flavours.
- Add vegetable stock. Simmer for 2 minutes.
- Add diced potato, reduce heat and simmer for 10mins, add lemon grass and chili, and continue to simmer until potato is soft, approximately 5mins.
- Liquidise.
- Return to heat; add coconut and yogurt. Do not boil!
- Serve (garnish with olive oil, and serve with crusty bread).
Nutrition Facts : Calories 284.2, Fat 18.4, SaturatedFat 16.1, Cholesterol 2, Sodium 94.6, Carbohydrate 29, Fiber 4.2, Sugar 9.6, Protein 4.8
SPICY SWEET POTATO AND COCONUT SOUP
Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!
Provided by Lynn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 30.6 g, Fat 20 g, Fiber 5.2 g, Protein 4.1 g, SaturatedFat 14.1 g, Sodium 645.8 mg, Sugar 7.5 g
SWEET POTATOES WITH COCONUT-GINGER TOPPING
Surprise them with sweet potatoes finished with a fun coconut-ginger topping. Rather add some nutty crunch? Sub chopped pecans for the coconut.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, place sweet potatoes, garlic, water and salt. Cover and heat to boiling; reduce heat to low. Simmer covered 15 to 20 minutes or until tender (do not drain).
- Heat oven to 350°F. In small bowl, mix 1 tablespoon melted butter, the coconut and gingerroot; spread on ungreased cookie sheet. Bake 6 to 8 minutes, stirring frequently, until golden brown.
- Mash potatoes, cooking liquid and 3 tablespoons butter with potato masher or electric mixer on low speed until no lumps remain. Spoon into ungreased casserole or serving dish. Sprinkle with coconut mixture.
Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 10 g, TransFat 0 g
SWEET POTATO COCONUT SOUP-OAMC
This soup goes along way. Absolutely Delicious!! You can get about 10 servings from this fabulous simple soup. I hope you enjoy :) Make Ahead Directions Below. Canadian Living Magazine.
Provided by daisygrl64
Categories Lunch/Snacks
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- in large saucepan, heat oil over low heat, cook onions, celery and ginger until tender, about 4 minutes. add curry paste cook stirring for 1 minute.
- add potatoes, apples and stock, bring to a boil, cover, reduce heat and simmer until vegetables are tender, about 25 minutes. add coconut milk, heat through, about 5 minutes.
- in batches, transfer to blender or food processor, or use immersion blender puree. season with salt and pepper.
- to serve stir in lime juice, garnish with coriander.
- Make Ahead Directions:.
- refrigerate until cool, refrigerate in airtight container for up to 2 days or freeze for up to 3 weeks. Thaw in refrigerator for 24 hours, reheat gently.
Nutrition Facts : Calories 219.7, Fat 10.1, SaturatedFat 6.3, Sodium 155.6, Carbohydrate 31.5, Fiber 5.2, Sugar 11.4, Protein 3
SWEET POTATO COCONUT SOUP
This vegan and gluten-free soup is perfectly substantial and can be served any time of the year.
Provided by duckman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 30.5 g, Fat 14.6 g, Fiber 4.8 g, Protein 3.7 g, SaturatedFat 11.3 g, Sodium 502.7 mg, Sugar 12.4 g
SPEEDY SWEET POTATO SOUP WITH COCONUT
A soup that's ready in 20 minutes - yes, it's that quick. So put that tin opener away
Provided by Good Food team
Categories Lunch, Main course, Snack, Soup, Supper
Time 10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 240 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium
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- Peel sweet potatoes and carrots and chop into 1 inch chunks. Fill a medium sauce pot ¾ full of water and place a steamer basket on top. Wrap ginger and garlic in tin foil and add to steamer basket along with chopped carrots and sweet potatoes. Steam the veggies for 30 minutes until they are very tender. Remove ginger and garlic, set aside. Add carrots and sweet potatoes to a blender and puree until smooth, adding a splash of water if you need to loosen the mixture.
- Add coconut milk to half of your sweet potato and carrot puree in the blender, reserving 2 tbsp for garnish. Next add steamed garlic and ginger, puree until smooth. Reheat in a sauce pot and season with salt and pepper to taste. Ladle into bowls and garnish with a drizzle of remaining coconut milk and chopped chives. Serve with toasted bread, enjoy!
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