Coconut Sweet Potato Cream Soup
Coconut Sweet Potato Cream Soup is a truly special and exotic dish that combines the sweet taste of sweet potatoes with the creaminess of coconut milk and the spicy aroma of ginger. Imagine the aroma of freshly cooked, silky soup filling the kitchen, while the toasted coconut flakes add a pleasant crunch when served. One of the secrets to making it is to cook the sweet potatoes until they are tender enough, so that the flavors blend perfectly. With this recipe, you are guaranteed to make a nutritious and tasty sweet potato cream soup at home!
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Ingredients for this recipe
Servings: 4
600
g
Sweet Potato
1
Onion
2
cloves
Garlic
10
g
Fresh Ginger
400
ml
Coconut Milk
800
ml
Vegetable Broth
20
ml
Coconut Oil
5
g
Salt
2
g
Black Pepper
2
g
Turmeric Powder
1
g
Chili Flakes
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Preparation Steps
1
Peel, wash, and dice the sweet potatoes into small cubes.
2
Finely chop the onion and garlic.
3
Peel and grate the fresh ginger.
4
In a saucepan, heat the coconut oil over medium heat. Sauté the onion and garlic until translucent.
5
Add the sweet potatoes, grated ginger, and turmeric. Sauté for a few minutes to allow the flavors to meld.
6
Pour in the vegetable broth and cook over medium heat for 20-25 minutes, or until the sweet potatoes are completely tender.
7
Add salt, pepper, and chili flakes. Cook for another 5 minutes.
8
Use an immersion blender to purée the soup until smooth.
9
Stir in the coconut milk, mix well, and simmer for 2-3 minutes over low heat.
10
Let it cool slightly before serving. Garnish with fresh cilantro or toasted coconut flakes.
