Best 3 Sweet Potato Soup With Coconut Milk Recipes

SPICY SWEET POTATO AND COCONUT SOUP

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.

SPEEDY SWEET POTATO SOUP WITH COCONUT

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.

SWEET POTATO AND COCONUT SOUP

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.