Sweet Potato Soup
Serves: 8 cups
 
Ingredients
  • 1 (15-ounce) can full-fat unsweetened coconut milk*, divided
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 1⁄2 teaspoons minced garlic
  • 1 teaspoon ginger paste
  • 5 cups 1⁄2-inch cubed peeled sweet potatoes
  • 3 cups vegetable broth
  • 2 sprigs fresh thyme
  • 3⁄4 teaspoon fine sea salt
  • 1⁄4 teaspoon ground black pepper
  • 1 tablespoon fresh lime juice
  • Garnish: chopped sweet chili–seasoned pistachios**
Instructions
  1. Reserve and refrigerate 1⁄4 cup coconut milk.
  2. In a large pot with a lid, heat olive oil over medium-high heat. Add onion; cook, stirring occasionally, until tender, approximately 5 minutes. Add garlic and ginger paste; cook until fragrant, approximately
  3. minute. Add sweet potatoes, broth, thyme, salt, and pepper; bring to a boil. Cover and reduce heat to medium; cook until sweet potatoes are very tender, approximately 15 minutes. Remove from heat. Remove and discard thyme. Stir in remaining coconut milk and lime juice.
  4. Working in batches, transfer soup to the container of a blender, secure lid, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters; blend until creamy. Serve immediately, or transfer to an air-tight container, refrigerate for up to 5 days, and rewarm over low heat.
  5. Just before serving, drizzle reserved 1⁄4 cup coconut milk on individual soup portions. Garnish with chopped pistachios, if desired.
Notes
*We used Goya.
**We used Good & Gather, available from Target.
Recipe by TeaTime Magazine at https://teatimemagazine.com/sweet-potato-soup/