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    Sweet Potato Soup

    I can’t remember when or how I received a little card with a recipe for Sweet Potato Soup but as I have a tendency to do I decided to tweak it to my liking. I purchased the necessary items and then scrounged around my pantry to see what I could use to more or less recreate this savory soup. This recipe will serve 12.

    You will need:

    Sweet Potato — 2 medium
    Onion — 1 medium sweet like a Vidalia or Walla Walla finely diced.
    Habanero Pepper — 1 small finely diced
    Ginger, Fresh — 2 TBSP finely diced
    Ground Coriander — 4 tsp
    Nutmeg, Fresh — 1 TBSP + more to dust top of serving bowl.
    Chicken Broth 4 cups, unsalted
    Coconut Milk 1 12 oz. can
    Olive Oil2 TBSP

    Preheat oven to 450° with a fork punch holes into the sweet potato all around the tuber then wrap in aluminum foil. Place into oven and bake for one hour. In a stock pot large enough to hold all of the ingredients bring oil to a shimmer, add the spices and saute for about 10 seconds add the rest of the ingredients except the chicken stock and coconut milk. Saute until onions are translucent, add the chicken stock and coconut milk bring to a rapid simmer. When the potatoes are done cut in half and remove the pulp, place into the stock pot and using a potato masher break up any large chunks. Cook until the stock becomes slightly thickened. Carefully transfer about one third of the stock to a blender or food processor and blend thoroughly, it will be necessary to do this in batches. Serve immediately or chill and reheat when ready to serve. Dust the top of the soup with the extra nutmeg. Enjoy!

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