Sunday, January 14, 2018

Creamy Caribbean Sweet Potato Soup


There's nothing like a hot bowl of soup on those cold winter days where you just can't seem to get warm. You'll want to dive in to this sumptuous creamy bowl of heaven and not come out until every last drop of soup is devoured! This sweet potato soup with a coconut cream lime drizzle makes you forget about the cold by keeping you warm and happy. Grab a spoon!


- 2 Tbs olive oil
- 1/3 cup chopped shallots
- 2 Tbs finely chopped lemongrass or lemongrass paste
- 1 tsp. ground ginger
- 1 Tbs minced garlic
- 5 1/2 cup vegetable broth
- 12 cups chopped sweet potatoes (about 6 or 7 large potatoes)
- 2 tsp. salt
- 1/2 tsp. ground turmeric
- 1/4 tsp. black pepper
- 1/8 tsp. crushed red pepper, optional
- 1, 15 oz. can unsweetened coconut milk
- 3 Tbs lime juice (from 2 limes), divided
- toasted sliced almonds
- fresh cilantro

Heal oil in a large dutch oven over medium heat. Add shallots, lemongrass, ginger, and garlic. Cook, stirring often, until softened. Add broth, sweet potatoes, salt, turmeric, pepper, and red pepper. Bring to boil over medium-high heat. Reduce heat to medium-low and let cook until potatoes are tender.

Skim 1/4 cup thickened coconut cream from top of coconut milk. Add two tablespoons of lime juice and whisk. Set aside. Whisk together remaining coconut milk with remaining one tablespoon lime juice. Stir into soup.

When potatoes are tender, place soup (in batches) into a blender. Remove center piece of blender lid (to allow steam to escape). Secure lid, and cover opening with a towel. Puree each batch until smooth. Pour into bowls and drizzle with reserved coconut mixture. Top with almonds and cilantro. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"During these cold winter months, we all need 
a little Vitamin Sea." - Me 

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