Cook and Scale
Sweet Potato and Coconut Soup
4 servings · 45 min total
A vibrant, naturally sweet soup of sweet potato and coconut milk lifted with red curry, ginger, and lime. Silky, warming, and vegan.
Ingredients
- 2 tbsp coconut oil
- 1 onion, chopped
- 3 garlic, minced
- 20 g fresh ginger, grated
- 1 tbsp red curry paste
- 800 g sweet potato, peeled and cubed
- 8 dl vegetable stock
- 3 dl coconut milk
- 1 lime, juiced
- 3 tbsp fresh cilantro, chopped
- salt to taste
- black pepper to taste
Contains: Crustaceans, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the onion — Heat the coconut oil in a pot and soften the onion for 6 minutes, then add the garlic and ginger.
- 2.
Bloom the curry paste — Stir in the red curry paste and cook for 2 minutes until fragrant.
- 3.
Simmer the sweet potato — Add the sweet potatoes and vegetable stock, season, and simmer for 20 minutes until the sweet potato is very soft.
- 4.
Blend the soup smooth — Stir in the coconut milk, then blend the soup until completely smooth.
- 5.
Finish with lime and cilantro — Stir in the lime juice, adjust the seasoning, and serve topped with fresh cilantro.