Longer warmer days are near. It was 75 degrees in my kitchen when I made this soup. That’s too hot for soup in my opinion. I understand the concept of a hot spicy soup to sweat and ‘cool off’ on a hot day but I just can’t tolerate all that heat. I would rather eat cold gazpacho or a frozen popsicle. So this is my last hot soup of the season. It’s easy and exotic. The ginger, lime and coconut take you to a tropical place. I roasted the sweet potatoes with a dash of liquid smoke to bring out some sweet, slow-roasted smokey flavor. That plus the fresh zest of lime = spring break for your tastebuds.
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Step 1
While you sauté the onion, roast the sweet potatoes in a bit of high heat oil with a dash of liquid smoke, salt, pepper and pepper flakes.
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Step 2
Add the sweet potatoes, vegetable stock and coconut milk. Bring to a boil, then let simmer.
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Step 3
Add the lime juice and zest, ginger and garlic.
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Step 4
Puree using a blender or immersion blender. Salt to taste.
Ingredients for Sweet Potato Soup
4 to 5 medium sized sweet potatoes
1 onion
1 lime, juice and zest
1 garlic clove
1/2 inch of ginger
2 to 3 cups vegetable broth
1/2 can of coconut milk (200 ml)
1/2 teaspoon salt
pepper and pepper flakes
a bit of oil for roasting potatoes
a dash of liquid smoke (optional)
a bit of butter and/or oil for sautéing onion
Directions
Peel and cut sweet potatoes. Toss with high heat oil, dash of liquid smoke, salt, pepper and pepper flakes. Roast in pre-heated oven at 400F. While the potatoes are roasted sauté the onion on low heat with a bit of butter and/or olive oil. Add salt and pepper. Add the tender roasted sweet potatoes, coconut milk and vegetable stock to the onions. Bring to a boil then turn heat down. Add the garlic, ginger, juice of one lime and zest. Blend with an immersion blender or blender. Taste for salt and pepper.
Notes
The amount of vegetable stock you use depends on how big your sweet potatoes are and how soupy or thick you like your soup.
I topped my soup with a bit of kefir. Yogurt, cream or coconut cream would all work wonderfully here.
Recipe inspired by the February issue of Olive Magazine