Soup recipes - Sweet Potato and Coconut Soup

2 tbsp. olive oil
2 onions, peeled and chopped
2 stalks celery, chopped
2 tbsp. ginger, peeled and fi nely minced
1 1/2 tsp. curry powder
1/4 tsp. nutmeg
1/4 tsp. sea salt
5 cups Vegetable Stock (see p. 20)
5 cups chopped sweet potato
1/4 cup lemon juice
3/4 cup unsweetened pineapple juice
3/4 cup unsweetened orange juice
1 bar coconut cream, chopped

1. Heat olive oil over medium heat in a soup pot. Add onion, celery and ginger. Sauté until soft.
2. Add curry powder and nutmeg to onion mixture. Stir and cook for a few seconds.
3. Add salt, stock and sweet potatoes. Bring to a boil; then reduce to a simmer and cook until sweet
potatoes are soft.
4. Add remaining ingredients and cook until coconut bar has dissolved.
5. Remove from heat and purée until smooth.
6. Add salt and pepper to taste. Add more stock, if necessary, to achieve desired consistency.
Serves 6


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