Roasted sweet potato & coconut soup

It is a wet miserable day here today and all I wanted was to stay in bed snuggled under the covers. The next best thing is to get in the kitchen and whip up some goodies to eat.

I love make recipes that I can take to work the next day, so thinking ahead to my lunch tomorrow, I decided on soup. I prefer sweet potatoes to butternut squash in soup for some reason, and I feel that they have more a flavour themselves instead of taking on the flavour of whatever you cook them with.

Sweet potato & Coconut Soup - Steph Loves Cake

I also love to roast vegetables before making most soups with them as I like the caramelisation that occurs when they bake. I bake the sweet potatoes until just soft and then I add them to the sauce pan to cook a further 15 minutes in stock before giving them a blitz with the hand blender until smooth. Then add the coconut milk and warm through. It might be worth mentioning that when you put the potatoes on to cook in the stock, just add enough to barely cover the potatoes. You don’t want the soup to be too thin as you will be adding the coconut milk at the end.

Sweet potato & Coconut Soup - Steph Loves Cake

Once the soup has warmed back up after adding the coconut milk, remove it from the heat and stir in a bit of maple syrup and a knob of butter. I added a spoonful of coconut yoghurt for garnish, and a drizzle of maple and served with a slice of granary bread. The soup had jus a hint of sweetness, and was hearty and filling and just what I needed today.

Sweet potato & Coconut Soup - Steph Loves Cake

Enjoy!
Steph

Roasted sweet potato & coconut soup

Roasted sweet potato & coconut soup

Ingredients

  • 750g or 6 medium sweet potatoes, peeled and cut into cubes
  • 2 teaspoons olive or coconut oil
  • 400ml water
  • 1 vegetable stock cube
  • 200ml coconut milk
  • 1 tablespoon/25g butter
  • 1 tablespoon maple syrup

Instructions

  1. Preheat the oven to 160C/350F
  2. Peel and cube the sweet potatoes, toss in the olive oil and roast in the oven for about 20 minutes, until just tender
  3. Put the roasted sweet potato in a saucepan and put boiling water over to just below the top of the potatoes
  4. Add stock cube and simmer for 15-20 minutes
  5. Remove from heat and blend with a hand/stick blender until smooth, the soup will be thick
  6. Add the coconut milk and return to low heat for about 5 minutes
  7. Remove from heat and stir in the butter and maple syrup
  8. To serve, garnish with a spoonful of plain coconut or greek yoghurt and a drizzle of maple syrup.
http://www.stephlovescake.com/fall/roasted-sweet-potato-coconut-soup/

 

 

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