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Sweet Potato-Coconut-Soup

Smooth, sweet and slightly spicy – a spoonful of Sweet Potato-Coconut-Soup will keep you asking for more. Made in about 20 minutes, this soup perfectly combines U.S. Sweet Potatoes with coconut milk, ginger, garlic, and onion. This soothing bowl of goodness is beautifully and tastefully garnished with red chilis, spring onions, peanuts, and cilantro. A simple soup with plenty of flavor!

Featuring U.S. Sweet Potatoes

Ingredients

2	medium U.S. Sweet Potatoes
2	small Onions
4 cm	Ginger
2	Garlic Cloves
4 tbsp	Coconut Oil
600 ml	Coconut Milk
400 ml	Vegetable Stock
	Salt
	Pepper
2	red Chilis
2	Spring Onions
4 tbsp	Peanuts
1	Bunch Cilantro

Step 1
Peel onions and ginger and cut into small dices. Peel and press the garlic. Peel and dice the sweet potatoes. Heat the coconut oil in a pan and slightly roast the onion, garlic and ginger. Reduce heat, add the sweet potatoes and roast for another 5 minutes.
Step 2
Pour in coconut milk and vegetable stock and let it simmer by medium heat for about 10 minutes. Purée and season with salt and pepper.
Step 3
Slice the chilis and spring onions into small cuts and roughly chop the peanuts. Clean the cilantro and finely cut the leaves. Plate the soup into small bowls and garnish with peanuts, chili, spring onions and cilantro.

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Appetizers, Dinner, Gluten-free, Lunch, Sides, Vegetarian or Vegan

Sweet Potato-Coconut-Soup

Ingredients

Step 1

Step 2

Step 3

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