Sunday, November 8, 2009

Sweet Potato Coconut Soup

I started my day off on the wrong foot by making pancakes from a mix that I didn't end up liking. Then, to add insult to injury, I ate too many of the pancakes and felt uncomfortably full. Why eat so many when I didn't even like them in the first place? I don't know. Sometimes my brain malfunctions when in the presence of carbs. I added peanut butter, sliced banana, and jelly to the pancakes to cover the lack of taste, so that may have had something to do with my continuing to eat them.

Either way, I ended up with an upset stomach all day. I didn't even eat lunch (which is not like me at all) and ended up just having a green smoothie in the afternoon. By dinner time, my appetite was beginning to come back, but I wanted something light and nourishing to soothe my stomach. This Sweet Potato Coconut Soup was something I'd been creating in my head since I saw Linda's Creamy Vegetable Soup last week. It's a sweet soup, but a dash of hot sauce counters the flavor and gives it a tangy edge.

4 cups low-sodium chicken broth
1/3 cup coconut milk
1 carrot, sliced
2 stalks celery, sliced
1 garlic clove, diced
3 small sweet potatoes, baked and cut in bite sized chunks (I buy organic, which are pretty small, but it's about 1 1/2 regular sized sweet potatoes)
1/2 in. slice ginger, grated
1 1/2 tsp. curry powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
handful of pea shoots to garnish
red pepper flakes to taste (optional)
hot sauce to taste (optional)

  1. Spray a soup pan with cooking spray. Over medium heat, add the carrots, celery, and garlic, and saute about 3-5 minutes, stirring occasionally.
  2. Add the ginger into the soup. Immediately pour the chicken broth in so the ginger doesn't burn. Add the sweet potatoes and stir once.
  3. Raise the heat and allow the soup to come to a boil. Once it begins to boil, turn the heat down to low and simmer 5 minutes.
  4. Add the coconut milk and stir. Simmer another 10 minutes.
  5. Take off the heat and pour into individual bowls. *Garnish each bowl with chopped pea shoots and red pepper flakes. Add a dash of hot sauce, or more if you like it hot.
* I love the taste of the pea shoots in this soup, so I added a bunch to my bowl. You can chop them in a big bowl and serve them separately so everyone can put in as much as they like. I also loved the hot sauce with this soup. I had a bowl without it before trying it with hot sauce, and then I thought that was so good I had to go back for seconds.

Serves 4
Print-Friendly Option

This post is linked to:
Slightly Indulgent Mondays
Tempt My Tummy Tuesdays
Tuesdays At The Table
Tasty Tuesdays


Gena said...

Just my flavors! This looks awesome.

Kari said...

This really sounds good. I haven't done a lot with coconut milk. I have a can of it, but have just never used it. I have pretty much everything for this soup so I'm going to try it!

Micaela said...

Love the new look of your blog!

Linda said...

Iris, this sounds great. I especially like the addition of ginger. So glad I inspired you!

Lauren said...

This sounds fabulous! I adore these flavours & soup is perfect this time of year =D.

SnoWhite said...

this soup looks very yummy!

I love sweet potatoes :)

Katie said...

Sounds and looks really goood! Just my kind of flavours :)

heartnsoulcooking said...

What a GREAT!!! combination of favors.

Simply...Gluten-free said...

This looks amazing and I love to have soup for dinner - it helps me eat less at night. This is a must try.

Lisa@BlessedwithGrace said...

Looks like a great soup! Thanks for the recipe and linking to TMTT.

Cole said...

That sounds fabulous! I wish I had your talent with recipe creation. :-)

Amy @ Simply Sugar & Gluten-Free said...

Soup is a staple around here lately. I love sweet potatoes, too, but have never had it in a soup. I'm sure it's fabulous.

Thanks so much for sharing this at Slightly Indulgent Mondays! (It took me long time to get here this week!!)


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