You’re no stranger sweet potatoes. You’ve tried your hand at sweet potato casserole, sweet potato fries and maybe even sweet potato chili. Ever tried sweet potato soup? It’s one of the simplest and most comforting ways to enjoy the root vegetable, though certainly not the most common. With this easy-to-follow recipe, you can serve up a creamy bowl of comfort that even sweet potato strangers will love.
Serves 3
Ingredients
2 medium sweet potatoes (approx. 1-1/2 lbs.)
1 can full-fat coconut milk
1 tsp. pink salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 bay leaf
3 Tbsp. chives, chopped, to top
Directions
- Preheat oven to 400 degrees F.
- Bake sweet potatoes for 1 hour. Let cool and remove skin.
- In a blender, combine cooked potatoes and coconut milk. (Reserve about 3 Tbsp. coconut milk to top when serving.)
- In a saucepan, add coconut-potato mixture and spices. Bring to a fast boil then cover and simmer 30 minutes. Remove bay leaf before serving.
- Ladle 1 cup soup into each bowl and top with a tablespoon chives and coconut milk.