Sweet Potato Ginger And Coconut Soup Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
• Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
• Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Steps:

• Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.
• Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.

Steps:

• Preheat the oven to 450°F. Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour. Remove from the oven and let cool to room temperature.
• Cut the sweet potatoes in half and scrape out the flesh. Heat the oil over medium heat in a large Dutch oven or heavy soup pot.
• Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.
• Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.
• Add the roasted sweet potato flesh and stock to the pot. Simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or food processor until smooth. Season with salt.
• Divide the soup among 6 serving bowls and sprinkle with the green onions.

Steps:

• Sauté garlic and ginger in oil for 1min in large sauce pan, to release flavours.
• Add vegetable stock. Simmer for 2 minutes.
• Add diced potato, reduce heat and simmer for 10mins, add lemon grass and chili, and continue to simmer until potato is soft, approximately 5mins.
• Liquidise.
• Return to heat; add coconut and yogurt. Do not boil!
• Serve (garnish with olive oil, and serve with crusty bread).

Steps:

• Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
• Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.

Steps:

• Fresh gingerroot, coconut milk and Progresso™ vegetable broth provide a unique flavor foundation for this sophisticated, but easy sweet potato soup.
• In blender or food processor, place half of the soup mixture (see tip). Cover; blend on high speed until smooth, scraping down sides if necessary. Puree soup until smooth. Repeat with remaining soup. Return mixture to saucepan; beat in coconut milk and lime juice with whisk. Reheat 5 minutes over medium heat (do not boil).
• Ladle into serving bowls; garnish with sprinkling of lime peel and cilantro leaves.