Sweet Potato Coconut Soup
Many of Fressen’s regulars can’t get enough of this soup. It’s especially good as the weather turns cold and sweet potatoes are at their best.
January 31, 2010
What you need:
- 2 large onions, diced
- 3 stalks of celery, cut into 1/4-inch slices
- 1/4 cup ginger, peeled and thinly sliced
- 1 medium carrot, cut into 1/4-inch slices
- 3 cups sweet potatoes, peeled and cut into 1-inch cubes
- 1 can of coconut milk
- 1/4 cup maple syrup or sweetener of choice
- Salt to taste
- Hot pepper sauce and scallions (garnish)
What you do:
- Saute onions over medium heat until they become caramelized. Add celery and ginger and sauté for one minute. Add the carrots and cook for 10 minutes.
- Add sweet potatoes. Cover with water and simmer until the potatoes are soft. Add the coconut milk, maple syrup, and salt and bring to a boil. Pour until very smooth. Garnish with swirl of your favorite hot pepper sauce and chopped green onions.
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