Cream of Sweet Potato and Coconut Milk Soup

Name: Cream of Sweet Potato and Coconut Milk Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 to 8 serving(s)
Ingredients: 1 onion, chopped; 2 tbsp (30 ml) vegetable oil; 5 cups (750 g) sweet potatoes, peeled and cubed (about 3 sweet potatoes); 1 tsp (5 ml) fresh ginger, finely chopped; 1 tsp curry powder; 1/2 tsp ground cumin; 1/2 tsp ground cardamom; 3 cups (750 ml) chicken broth; 1 can (14 oz/398 ml) coconut milk; 1 cup (140 g) sweet potato, peeled and diced (1 sweet potato); 1 tbsp (15 ml) vegetable oil; 1 tsp (5 ml) honey; ¼ cup (60 ml) 10% plain yogurt; 1 tbsp black sesame seeds

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Preparation 30 min
Cooking 40 min
Servings 8
Freezes Yes

This Indian-inspired soup celebrates the sweet potato. When it comes to the low-budget-to-nutrient ratio, this vegetable takes the grand prize. Want to cut your grocery bill even further? As the soup already contains ample spices, simply replace the chicken broth with water. Beautiful, delicious, and the price is right.

Nut-free
Gluten-free
Egg-free

Ingredients

Soup
- 1 onion, chopped
- 2 tbsp (30 ml) vegetable oil
- 5 cups (750 g) sweet potatoes, peeled and cubed (about 3 sweet potatoes)
- 1 tsp (5 ml) fresh ginger, finely chopped
- 1 tsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp ground cardamom
- 3 cups (750 ml) chicken broth
- 1 can (14 oz/398 ml) coconut milk
Toppings
- 1 cup (140 g) sweet potato, peeled and diced (1 sweet potato)
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 ml) honey
- ¼ cup (60 ml) 10% plain yogurt
- 1 tbsp black sesame seeds

Preparation

Soup
- With a rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large pot over medium heat, soften the onion in the oil. Add the sweet potatoes, ginger and spices. Cook for 2 minutes while stirring. Add the broth and coconut milk. Bring to a boil. Cover and simmer for 30 minutes or until the potatoes are tender.
- In a blender, purée the soup until smooth. Season with salt and pepper. Strain through a sieve. Compost the residue.
Toppings
- Meanwhile, on the baking sheet, combine the sweet potato with the oil and honey. Season with salt and pepper. Bake for 18 minutes or until the sweet potato is golden brown and still tender, stirring halfway through cooking.
- Serve the soup in bowls. Top with yogurt, sweet potato cubes and sesame seeds.

Cream of Sweet Potato and Coconut Milk Soup

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Ingredients

Soup

Toppings

Preparation

Soup

Toppings

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