Sweet Potato and Coconut Soup

sweet potato and coconut soup

Hello, hello! As we tread into the last week of the first month of 2014, I hope that you all have had a Happy New Year so far. I have been occupied with Pressgram (as you may be able to tell from my regular tweeting and retweeting – big changes coming soon!) and personal projects, one aspect of which I plan to reveal soon.

I made this soup earlier this month, or during the spell just before New Year’s (it’s all a blur), from a new cookbook I got for Christmas from a friend. Featuring a variety of vegetable-based dishes (okay, vegetarian) from savoury to sweet, with an emphasis on cooking and some baking recipes, this soup was one of the recipes that I immediately bookmarked.

It’s a wonderful winter soup: creamy and flavourful, it’s partially blended and has velvety mouthfeel from the coconut milk and sweet potato, with a nice bite from the ginger. While vegetarian, adding prawns or shrimp would also taste good in this soup.

Sweet Potato and Coconut Soup
Adapted from 200 Veggie Feasts by Louise Pickford

2 tbsp. olive oil
1 onion, finely chopped (you can do 1/2 onion if on the larger side)
2 garlic cloves, crushed
1 tsp. minced fresh ginger
1 1/2 pounds sweet potatoes, peeled and roughly chopped
600 ml vegetable stock or water
13-ounce can coconut milk
5 ounces baby spinach
Salt and black pepper (to taste)

Heat olive oil in a pot over medium heat and add onion, garlic, and ginger, until softened. Add sweet potatoes and continue cooking, stirring frequently, for about 5 minutes. Add stock or water, coconut milk, and salt and pepper (adding by feel, adjusting at the end) and bring to a boil. Reduce heat and cover, simmering for 15 minutes or until you can pierce sweet potatoes with a fork.

Transfer half the soup into a food processor or blender and blend until smooth. (Alternately, transfer into a large vessel such as a glass liquid measuring cup and blend with a hand blender.) Return the blended soup to the pot and stir, adding the spinach and cook until just wilted. Adjust the salt and pepper to taste and serve. You can serve on its own, or with rice.


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