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Sweet Potato, Coconut and Gingerroot Soup

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Sweet Potato, Coconut and Gingerroot Soup
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 4
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Fresh gingerroot, coconut milk and Progresso™ vegetable stock provide a unique flavor foundation for this sophisticated, but easy sweet potato soup.

Ingredients

2
lb sweet potatoes, peeled and cut into 1-inch cubes
3
cups Progresso™ vegetable stock (from 32-oz carton)
1
tablespoon finely chopped gingerroot
1/2
teaspoon salt
Pinch ground red pepper (cayenne)
1
can (13.66 oz) unsweetened coconut milk (not cream of coconut)
1
tablespoon lime juice
Grated peel of 1 medium lime
1/4
cup cilantro leaves

Directions

  • 1 In 3-quart saucepan, heat sweet potatoes, stock, gingerroot, salt and red pepper to simmering over medium-high heat. Reduce heat, and simmer uncovered about 20 minutes or until potatoes are tender.
  • 2 In blender or food processor, place half of the soup mixture (see tip). Cover; blend on high speed until smooth, scraping down sides if necessary. Puree soup until smooth. Repeat with remaining soup. Return mixture to saucepan; beat in coconut milk and lime juice with whisk. Reheat 5 minutes over medium heat (do not boil).
  • 3 Ladle into serving bowls; garnish with sprinkling of lime peel and cilantro leaves.
Tips  

Reduced-fat (lite) coconut milk can be substituted for regular coconut milk.

To get a beautiful, vibrantly colored soup, make sure to use orange fleshed sweet potatoes.

Use caution when blending hot liquids. Allow soup to cool slightly, and be sure never to fill the blender or food processor over halfway full. It’s best to cover the top of the blender or food processor with the cover or a towel to prevent any soup from splattering.

Nutrition Information 
No nutrition information available for this recipe
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