Sweet Potato Coconut Soup

5 from 1 vote

So easy to prepare -- this deliciously creamy soup is an excellent appetizer, or as a meal on its own. Serve it with some crusty bread and you're good to go! (VIDEO BELOW)

Prep Time20

Cook Time30

Total Time50

Course: Appetizer

Cuisine: Other

Servings:

Calories: 292kcal

Author: Neriz

Equipment

Measuring cups
Measuring spoons
Medium-Sized Saucepan
Hand Blender
Rubber spatula

Ingredients

2 tbsp olive oil
2 cloves garlic, minced
1 small onion, chopped finely
1 stalk celery, chopped thinly
1/2 kg sweet potatoes, chopped into small cubes
2 cups coconut milk
salt and pepper, to season
1/4 cup desiccated coconut
fresh coriander, for garnish

Instructions

PREPARING THE GARNISH:

Toast the coconuts, either on your stovetop or in the oven. Keep an eye on them so they don't burn.

MAKING THE SOUP:

Heat the olive oil on a medium-sized pan, over medium-high heat.
Once ready, add garlic and onion. Cook for a few minutes until the onion turns soft.
Add celery, sweet potatoes, salt, pepper, chili flakes, and coconut milk. Mix to combine.
Cover with a lid and bring to a boil.
Adjust the heat to medium-low and simmer until the vegetables are cooked.
Take the pan off the heat and use a hand blender to puree the cooked vegetables until you get a smooth texture.
Taste and adjust the seasoning by adding salt (and/or pepper). Mix.
Cover with a lid and bring the pan back into medium-high heat. Bring to a boil.

SERVING YOUR SWEET POTATO COCONUT SOUP:

Transfer the soup into bowls, top with toasted coconuts and fresh coriander.
Serve.

Video

Notes

You can substitute coconut cream for coconut milk, but you have to mix it with water to dilute it a bit.
Chop the sweet potatoes into small, equal cubes. It makes them easier to cook at the same time -- and in less time.
Feel free to use a stand blender to puree the vegetables, if that's what you have. Make sure you wait for the vegetables to cool down before pureeing them in batches.

Nutrition