Monday, January 28, 2013

Spicy Sweet Potato Soup

We finally have had about a week of solid snow and the temps have been in the low to mid 20's - perfect-stick-to-the-ribs soup weather.  I've never had any type of sweet potato soup.  I looked over a few recipes and came up with this amalgamation. 


  • Two large baked* sweet potatoes (flesh scooped)
  • 2 ribs of celery chopped
  • 1/2 cup of chopped carrots
  • 1 serrano pepper (or more if you like heat)
  • 1 quart vegetable stock
  • 1 cup of coconut milk
  • 1 tsp cardamon
  • 1 tsp cinnamon
  • 1 tsp coriander
  • 1/2 tsp nutmeg
  • 1 tsp salt

Cook the celery and carrots in a stock pot. Add the serrano and the stock.  Allow to simmer for about 10-15 minutes.  Add the sweet potato and spices.  Continue to simmer for another 10 minutes.  Use an immersion blender and blend the ingredients until smooth (or use a potato masher).  Add the coconut milk and stir well.  Serve with a sandwich or crusty bread.  

* When sweet potatoes are baked their sweetness and flavors are enhanced. 

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