This is my ‘go to’ soup for comfort and flavour. It has the richness of sweet potatoes and coconut milk, savoury flavour of onions and ginger and is brought to life with fresh lime juice. It’s simplicity adds to it’s awesomeness. It can be served as a appetizer for an elegant dinner party or served for lunch with crusty bread and a salad. Also, whenever my stomach and or digestive system goes crazy, which is often, I make this soup (with homemade chicken stock that I keep in the freezer) and serve it over a little rice. It’s very soothing and yummy.
Sweet Potato Coconut Milk Soup
adapted from Foodtv.ca
2 Tbsp butter
1 large onion, diced
6 cups diced sweet potato (about 2 large)
2 Tbsp grated ginger
1 can coconut milk (14 oz)
3 – 4 cups chicken broth
2 Tbsp lime juice
salt and pepper
fresh coriander leaves (optional)
- Melt butter in a large saucepot over medium heat and cook onion 3-4 minutes to soften, but not browned.
- Add sweet potato and ginger and cook for 3-4 minutes. Stir in coconut milk and 3 cups of stock. Simmer 25 minutes, until sweet potatoes are tender. Purée until smooth with a hand blender, add remaining stock if soup is too thick. Stir in lime juice. Return to heat and season to taste.
- Ladle into bowls and top with coriander leaves and another squeeze of lime juice. Keeps well in the fridge for about 4 days.