Sweet Potato Soup with Coconut Milk and Ginger

I belong to a Cookbook Club at my local library (do people go to libraries any more)? Every month the members meet and share a recipe from one of their favorite cookbooks: this month everyone brought along a sample of their favorite soup and the accompanying cookbook recipe. First, everyone sat around a table and talked about their soup recipe, followed by mass tastings and slurpings of the featured soups.

I was really bowled over by the Sweet Potato Soup with Coconut Milk and Ginger that one person brought along to the group- so creamy and smooth with the underlying zing of the ginger and subtle addition of the cayenne pepper. I added some shallots and garlic to my variation of this soup in order to add more depth. I also added a bit of thick cream at the end to cut the ginger taste a bit and to take this recipe to the next level of ‘manna from heaven’. Yes, you won’t be bored with this soup!

Note: I added some chopped chiles and a few basil leaves as garnish for my soup, but those are optional.

I can’t wait until next month’s meeting, which will feature PIE recipes. I’m already thumbing through my favorite pie cookbook, Ms. American Pie by Beth Howard, to pick my next recipe (should I choose Mississippi Mud or Cherry Pie?) The only drawback to my Cookbook Club is I always wind up buying one or two new cookbooks (although I guess I should check them out from the library-  that’s what libraries are for, right?

P.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day!

Sweet Potato Soup with Coconut and Ginger

2016-03-06 02:54:46

Serves 4

A creamy sweet potato soup with an underlying 'zing' from the fresh ginger

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. 2 lbs sweet potatoes, peeled and cubed
2. 2 tbsp. shallots, finely chopped
3. 2 cloves garlic, peeled and minced
4. 1 tbsp. fresh ginger
5. 1 can (14 oz/400 ml) unsweetened coconut milk
6. 3 cups chicken stock, salt reduced
7. 1/2 tsp cayenne pepper
8. salt and black pepper to taste
9. 1 tbsp. fresh lime juice
10. 3 tbsp. thickened cream

Instructions

1. Place the sweet potatoes in a large pot, along with the chopped shallots, garlic, ginger, coconut milk and chicken stock, salt, pepper and cayenne. Bring to a low boil, reduce heat and simmer for about 20 minutes until the potatoes soften.
2. Transfer the mixture to a food processor or blender, and in batches, purée the mixture until smooth. Add the lime juice and cream and adjust the seasoning (salt, pepper, cayenne) if necessary. Garnish with several basil leaves (optional).

Notes

1. Increase the amount of ginger and/or cayenne pepper in this recipe if you desire a more spicy taste.

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