- 1 tablespoon vegetable oil
- 2 cups chopped onions
- 2/3 cup chopped celery
- 1 tablespoon grated fresh ginger root
- 1 teaspoon curry powder
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 cups peeled and cubed sweet potatoes
- 3 (14 ounce) cans vegetable broth
- 2 tablespoons dark rum
- 1/2 teaspoon lemon zest
- 1 3/4 cups pineapple juice
- 1 (14 ounce) can coconut milk
- 2 tablespoons fresh lime juice, or to taste
- 1/4 cup toasted unsweetened coconut flakes (optional)
- 2 tablespoons chopped fresh cilantro (optional)
- Heat oil in a soup pot over medium heat. Add onions and celery and cook until translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.
- Add ginger, curry power, bay leaves, salt, and nutmeg to the pot with the vegetables. Cook, stirring constantly, for about 1 minute. Add sweet potatoes, stock, rum, and lemon zest and bring to a boil. Reduce heat and simmer until vegetables are tender, 15 to 20 minutes. Remove and discard bay leaves. Pour pineapple juice into the pot and cook until warmed, about 3 minutes.
- Puree soup using a stick blender until smooth. Reheat gently, if necessary. Stir in lime juice. Garnish individual bowls with coconut flakes and cilantro.
09/17/2019
recipepes.com
sweet potato coconut soup, recipe
PT15M
PT1H
5
455 calories
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