Spiced Sweet Potato and Coconut Soup Recipe

This Spiced Sweet Potato and Coconut Soup is a delightful blend of flavors, perfect for a cozy meal. The combination of sweet potatoes and coconut milk creates a creamy texture, while spices add warmth and depth.

This soup recipe is easy to follow and can be customized with your favorite spices or toppings. It’s a great option for a comforting lunch or dinner.

Creamy Spiced Sweet Potato and Coconut Soup

A bowl of spiced sweet potato and coconut soup garnished with cilantro and chili flakes, in a cozy kitchen setting.

This soup features roasted sweet potatoes blended with coconut milk and a mix of spices, resulting in a rich and satisfying dish. The recipe takes about 45 minutes and serves 4 people.

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili flakes (optional)
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Prep the Ingredients: Peel and dice the sweet potatoes, chop the onion, and mince the garlic and ginger.
  2. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
  3. Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant and translucent (about 5 minutes).
  4. Add Spices: Stir in the cumin, coriander, turmeric, and red chili flakes, cooking for an additional minute until the spices are fragrant.
  5. Combine Ingredients: Add the roasted sweet potatoes, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
  6. Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
  7. Serve: Ladle the soup into bowls and garnish with fresh cilantro if desired. Enjoy hot!

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 280kcal
  • Fat: 12g
  • Protein: 4g
  • Carbohydrates: 42g
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