Sweet Potato Coconut Soup | The Jewish Week | Food & Wine

Sweet Potato Coconut Soup

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Sweet Potato Coconut Soup

Jewish Food Hero's Sweet Potato Coconut Soup

This dairy-free sweet potato coconut soup is smooth, tasty and filling.  Children and adults enjoy this soup. Sweet potatoes endlessly please and nourish.

The recipe calls for a small amount of coconut cream - just enough to make the soup velvety (and not too much to make the soup too rich).

This soup can be served as a appetizer or as a main dish.

This soup recipe is Pesach-friendly and it can be enjoyed all year around.

Reprinted with permission from Jewish Food Hero Kitchen 

Servings & Times
Yield:
  • Serves 6-8
Ingredients

3-4 shallots, diced

1.8 lbs (800 g) sweet potato

1 medium carrot

2 cloves of garlic, prepared using a garlic press

½ teaspoon cinnamon

1 tbsp coconut cream

8 cups organic low sodium broth vegetable stock or water

Salt, to taste

Pepper, to taste

Garnish: Green onion


Tools: 

12-inch fry pan

Blender

Garlic press

Soup pot

Vegetable peeler 

Steps

Place diced onion and pressed garlic into fry pan with ¾ cup of vegetable broth and cook for 5-7 min until shallots are transparent

Peel the potatoes and carrot and dice into large pieces and soak in water for a minimum of 10 min.

Using the soup pot:

Place the sweet potato, carrot, onion and garlic.  

Add 8 cups of vegetable broth, 1 tbsp of coconut cream and cinnamon

Bring to a boil. Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes. 

In the blender:

Puree the soup in batches until smooth

Add more vegetable broth if you want to thin the soup out.

Serve hot is small or large bowls 

Garnish with green onion