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Spicy Sweet Potato And Coconut Soup Recipe

  • 6servings
  • 120minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, P
MineralsSilicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Pesto

  2. 4 oz unsalted peanuts , lightly toasted

  3. 4 garlic cloves , chopped

  4. 2 tbsp finely grated fresh ginger

  5. 2 Serrano or Thai chiles , minced (seed if less heat is desired)

  6. 1 cup chopped cilantro

  7. 1/4 cup fresh mint

  8. 2 tbsp low-sodium soy sauce

  9. 1/2 tbsp toasted sesame oil

  10. 2 tbsp lime juice

  11. Zest of 1 lime

  12. 1 tbsp brown sugar

  13. Soup 1 tsp coconut oil

  14. 1 tsp toasted sesame oil

  15. 1 large onion , chopped

  16. 2 cups vegetable stock

  17. 1 2/3 cups coconut milk (one 13 1/2 oz can)

  18. 1 2/3 cups water (use the can to measure)

  19. 1 cup cauliflower florets

  20. 1 1/2 lbs sweet potatoes , peeled, chopped and roasted

Instructions Jump to Ingredients ↑

  1. Pesto In a food processor, combine peanuts, garlic, ginger, chiles, cilantro, mint, soy sauce, sesame oil, lime juice and zest and brown sugar and process until mostly smooth. Set aside.

  2. Soup In a large pot, heat the oils over medium heat and add the onion.

  3. Cook, stirring often, until the onion is beginning to turn golden - about 10 minutes.

  4. Add the vegetable stock, coconut milk, cauliflower and sweet potatoes.

  5. Bring to a boil, then reduce the heat and simmer, covered, until the cauliflower is very soft.

  6. Let cool slightly, then pour into a food processor or blender, add the peanut mixture and puree smooth.

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