If you are planning a trip to the grocery store this morning, be sure to put sweet potatoes, a can of organic coconut milk, garlic and some fresh ginger on your list. Perfect for a cool, wet evening, this soup has remained at the top of my comfort food list for years. It is so rich and smooth and it makes you want to melt with each spoonful. Guaranteed – this will be the best Sweet Potato Soup you have ever had!
The first thing you need to do is make a sweet potato puree and I really do suggest that you make your own. Once, when time was an issue, I decided to use a can of sweet potato and it wasn’t the same. You can set aside any left over puree (minus the spices, milk and butter) for future baking. I reserved 1 cup of mashed sweet potato for some drop biscuits that I made later in the day.
SWEET POTATO PUREE
- 4 sweet potatoes
- 3 garlic cloves
- 1/2 cup milk (I used almond milk)
- 2 tbsp. butter (I used Earth Balance)
- 1/4 tsp. ground ginger
- a generous amount of grated nutmeg (or ground nutmeg)
- 3/4 tsp. sea salt
- pinch of cayenne pepper
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius.). Prick potatoes a few times with a fork. Place whole, unpeeled potatoes on a baking sheet. Bake for 30 minutes. Place whole, unpeeled garlic cloves on the baking sheet and continue to bake until potatoes and garlic are tender (about 15 minutes). At this point, curious family members will rush from various rooms in the house in anticipation of their next meal!
When potatoes are cool, peel skins and place in a food processor or large saucepan. Mash until smooth, then remove 1 cup to set aside for baking. Add garlic, milk, butter and seasonings to the mashed potatoes and stir.
CURRIED COCONUT SWEET POTATO SOUP
- 1 tbsp. coconut oil
- 1 onion
- 2 tbsp. finely chopped peeled ginger
- 2 tsp. curry powder
- 1/2 tsp. each ground cumin and ground coriander
- 2 cups Sweet Potato Puree
- 1 ripe pear, cored, peeled and chopped
- 1 can of coconut milk (I used a can of light, organic coconut milk)
- 1 cup vegetable broth
- 2 tsp. lemon juice
- sea salt
- toasted coconut or coriander leaves for garnish ( I had neither in the house, so I used a sprinkling of thyme leaves for the photo)
Melt coconut oil in a large saucepan over medium heat. Add the onion and ginger and cook, stirring occasionally for about 3 minutes. When onions and ginger are nearly soft, stir in curry, cumin, and coriander. Cook until fragrant, about 1 minute.
Whisk in Sweet Potato Puree, pear, coconut milk, and vegetable broth. Increase heat to medium-high, then reduce heat, cover and simmer for about 10 minutes.
Puree in a food processor or with a hand-held mixer until smooth. (For 13 years, I have owned a Bamix hand-held mixer that is perfect for soups – easier clean up and faster to the dinner table!). Stir in lemon juice and add sea salt to taste. Garnish, if you wish. Enjoy!
Sweet potatoes are a complex carbohydrate rich in fiber, beta-carotene, vitamin C, vitamin B6, manganese and potassium. In fact, sweet potatoes contain one half of our daily vitamin C requirement!