SWEET POTATO COCONUT SOUP
This Sweet Potato Coconut Soup is the perfect vegan fall recipe to cozy up with! It's creamy, sweet and will leave you feeling nourished
Provided by Emilie
Categories Sides
Time 45m
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, warm a little water or oil.
- Add onion; cook for 5-7 minutes, until onions begin to brown. Add garlic; cook for 1-2 more minutes, until fragrant.
- Add sweet potatoes, broth, coconut milk, chili powder, smoked paprika, salt and pepper. Stir to combine. Bring to a boil; cover, reduce heat to low and let simmer for 30 minutes, or until potatoes are fork tender.
- Using an immersion blender, blend soup until completely smooth. Alternatively, transfer the soup to a blender or food processor; blend until completely smooth.
- Garnish with coconut milk and green onions.
Nutrition Facts : Calories 230, Sugar 4.9 g, Sodium 357.5 mg, Fat 15.3 g, SaturatedFat 13.4 g, TransFat 0 g, Carbohydrate 22.9 g, Fiber 3.3 g, Protein 3.2 g, Cholesterol 0 mg
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
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 POTATO AND COCONUT SOUP
Provided by Neven Maguire
Categories Soup/Stew Ginger Sweet Potato/Yam Lemongrass Simmer
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C (400°F/gas mark 6).
- Place the sweet potatoes in a baking tin, drizzle over 1 tablespoon of the sunflower oil and roast for 20-30 minutes, until tender. Set aside.
- Heat the remaining 1 tablespoon of oil in a pan over a medium heat. Add the onion, leek, lemon grass, half the chilli and the ginger and sweat for 4 minutes, stirring occasionally. Add the roasted sweet potato with the stock and tomato purée, then bring to the boil. Reduce the heat and simmer for 10 minutes, until the liquid has slightly reduced and all the vegetables are completely tender.
- Pour the coconut milk into the pan, reserving about 3 tablespoons from the top of the can as a garnish, and cook for another 5 minutes, stirring constantly. Season to taste. Remove the lemon grass and then blend with a hand blender until smooth.
- To serve, ladle the soup into warmed bowls and swirl in the reserved coconut milk. Add a drizzle of the chilli oil, then sprinkle over the reserved chilli slices and micro coriander.
SWEET POTATO AND LEMONGRASS SOUP
I found this recipe online in an article about a Philadelphia restaurant and tried it out at home. I wasn't overawed by it, but love the flavors, so I decided to play around with it a bit. By the third batch I had hit gold.
Provided by Mirj2338
Categories Yam/Sweet Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large, heavy soup pot, heat the oil medium-hot and saute the onion until translucent, about 5 minutes.
- Add the ginger, jalapeno and garlic and saute 2 minutes more.
- Add the sweet potato and water. It should be just enough water to cover the sweet potatoes.
- Tie the lemongrass stalks together with string and put the bulb/base ends into the soup.
- Bring the liquid to a boil, reduce heat and let simmer until the potatoes break apart, about 15 minutes. Remove from heat.
- Discard the lemongrass stalks. P.
- uree the soup -- I use an immersion blender right in the pot, or you could do this in batches in the food processor or blender.
- Strain the soup through a fine sieve (I didn't even bother with this step).
- Stir in the coconut milk. Season with salt and pepper.
Nutrition Facts : Calories 335.4, Fat 13, SaturatedFat 6.4, Sodium 148.1, Carbohydrate 51.9, Fiber 8, Sugar 12.8, Protein 4.9
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