Sweet potato soup with coconut & lime.

 

spoonsandsplatters sweet potato soup with coconut and lime.jpeg

If you were looking for a fancy shmancy dish and you’re not a fan of sweet potatoes, then stop reading here ;-). Otherwise, please continue.

I’ve been on a sweet potato roll, for the last week or so. The reason? I asked my husband to bring home some sweet potatoes from his grocery shopping round last week, and the day after that, when I again found myself in the supermarket (which is VERY – sometimes too – conveniently located just a mere 150 m way, so I can easily pick up things I forgot the day before…), I saw the sweet potatoes were on offer: buy one package, get one for free. I went for the deal of course. So that’s why we’ve been having this gorgeous dal soup with the at least as spectacular restaurant-style naan last weekend, this chili with sweet potato instead of carrots (works great too, by the way), and the soup I’m writing about now. And since we have more sweet potatoes left, I consider making either oven-baked sweet potatoe fries, Dreena Burton’s heavenly smoky white bean-sweet potato hummus (from Vive le vegan), sweet potato rolls (got the pun?), or Isa Chandra’s sweet potato gnocchi with roasted Brussels sprouts (from Isa Does It). Chances are it’ll be the latter, for guess what, I still got heaps of Brussels sprouts  as those were on sale the week before last one (and I already roasted them, used them in soup and potato mash).

But back to the soup, which is both dead easy and filling.

 

Sweet potato soup with coconut and lime

  • Servings: 6-8 portions
  • Time: 20 min
  • Difficulty: easy
  • Print

Ingredients

  • 1 leek
  • 1 garlic clove
  • 4 small sweet potatoes, cubed (I used about 330 g)
  • 1,5 – 2 tsp ginger (grated or finely chopped)
  • 1 – 1,5 tsp lemongrass (grated or finely chopped)
  • 1 l (= 4 cups) vegetable stock
  • 250 ml (= 1 cup) coconut milk
  • 2 TB lime juice (or more, if you like)
  • Salt and black pepper.
  • Cilantro, for garnish

Directions

Sauté the leek, together with the garlic. Add ginger and lemon grass, and then the remaining ingredients. When the sweet potato cubes have softened, puree the soup with a handheld mixer (immersion blender). If you find the soup to be too thick to  your liking, add some more water or coconut milk.

 

 

 

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