Necessity is truly the mother of invention. When my cupboards are almost bare is often when inspiration comes alive as was the case with this soup. I was in the mood for a fall soup but wanted something different, a novelty soup. Our pantry and fridge were seriously lacking but I did pick up some organic sweet potatoes at a local Farmers Market.
With a rich sweet potato soup in mind, I went into action.
A great flavor base starts with sauteing the onions, garlic and spices, which sends a yummy aroma throughout the house.
Stir in the sweet potatoes. Stir to coat them. Saute for a few more minutes to bring out their flavor.
When all ingredients are added and cooked till tender, my handy immersion blender purees it into a rich smooth creamy soup.
The results did not disappoint, so I thought I’d share with you because this is a relatively easy soup to prepare with impressive results.
Team cooking with me was my Thai friend, Yui. She literally throws together rice and meat combo’s that are sumptuous. My contribution was this soup and a salad. Together we created a delicious and satisfying fall menu.
This Sweet Potato, Coconut and Lime Soup with Fresh Apple Garnish, is irresistible with its deep orange color and rich velvety texture. We served it with Rice and Thai Pork and a fresh salad. For a lighter meal, serve it alongside a fresh green salad with a clean lean protein on top.
2 tablespoons coconut oil or olive oil
1 heaping tablespoon minced garlic
2 cups chopped red onion
6 cups chopped sweet potato ( I used 4 medium sized sweet potatoes )
1 tablespoon cumin
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon powdered ginger
1-2 tablespoons coconut sugar
1 quart vegetable stock
1 can organic full fat coconut milk
1 teaspoon sea salt
Fresh Apple Garnish
1/2 cup finely chopped gala apple
1 teaspoon fresh lime juice
pinch of sea salt
Heat coconut oil ( or olive oil if using ) in a 6 quart dutch oven. Add the chopped onion and garlic when oil is hot and stir to coat. Add the spices. Saute on medium heat and stir frequently until onions are soft, about 10 minutes. Watch this so it doesn’t burn.
Add the sweet potatoes stirring to coat with onion and spice mixture. Continue to saute for another 5 – 8 minutes until the sweet potatoes are fragrant and “sweating”.
Add the sea salt, coconut sugar, vegetable stock, and coconut milk. Bring to a simmer and turn heat down to low. Cook until the sweet potatoes are tender, about 45 minutes.
Meanwhile, mix together the garnish ingredients in a small bowl.
When potatoes are tender, blend the soup with an immersion blender, until velvety and smooth. Season to taste with more salt and the juice of 1 lime.
Serve with a sprinkle of the fresh apple garnish.