sweet potato-coconut soup
When I told my guys I was going to make Sweet Potato-Coconut Soup for Thanksgiving last year, they thought I was nuts. Then they tasted it. This soup is wonderful. The coconut adds just the right amount of sweetness without being overpowering. I've made slight changes to this Bobby Flay recipe.
prep time
20 Min
cook time
1 Hr
method
---
yield
8 serving(s)
Ingredients
- 3 tablespoons canola oil
- 1 1/2 - red onion chopped
- 1/2 teaspoon ground ginger or 2 inch piece of fresh grated (add more if it's fresh) i take it easy with the ginger because my husband doesn't care for it.
- - red pepper flakes
- 6 cups chicken broth
- 1 cup water
- 5-6 - medium sweet potatoes, peeled and diced
- 3 cups unsweetened coconut milk (do not use cream of coconut)
- 2 tablespoons honey
- 1/2 teaspoon ground cinnimon - or to taste
How To Make sweet potato-coconut soup
-
Step 1In saucepan over medium heat saute onion and ginger in oil for about 5 minutes.
-
Step 2Add pepper flakes (to taste), broth and water and bring to a boil.
-
Step 3Add sweet potatoes. Simmer for 20-30 minutes until potatoes are soft.
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Step 4Cool for 10 minutes and then puree in batches in blender (I use an emersion blender).
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Step 5Put back in saucepan and whisk in coconut milk, honey and cinnamon. Season to taste with salt and pepper.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Category:
Vegetable Soup
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#coconut
Keyword:
#sweet
Keyword:
#potato
Keyword:
#Thanksgiving
Keyword:
#Christmas
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