This is one of my all-time favorite winter soups.
It’s rich and creamy and sweet and dense with sweet potatoes and coconut milk with a balance of brightness from ginger and lime. The color is soothing and it’s absolutely delish. I swear it’s the ultimate cure for the common cold…and the blues…and lovesickness…and just about any virus, bacteria or bug life wants to throw at you.
It’s so easy you’ll wonder why you ever bought soup in a tetrapac. Never again! You’ll shout upon feeling the first spoonful of this velvety vegan soup on your lips.
Here’s the how-to:
Sweet Potato Coconut Ginger Soup
- 2 organic sweet potatoes
- 1 organic carrot
- 2 celery stalks
- 3 large cloves garlic
- 1 onion
- 1 can coconut milk
- 1 lime
- 2-inch piece of fresh gingerroot
- pinch sea salt
- 1 tbsp olive oil
In a soup pot on medium heat, sautee minced garlic and diced onion in a little olive oil. Stir until they sweat (about 5 minutes).
Add diced carrot and celery and stir.
Add diced sweet potatoes and stir.
Mince the ginger and add to pot. Stir.
Cover everything with spring water and bring to a boil. Turn heat down again and simmer until potatoes are cooked (about 25 minutes).
Take off the heat and blend with a little sea salt, the juice of 1 lime and a can of coconut milk.
Grind a little fresh pepper in your bowl and serve garnished with coriander.
As always, this soup will be even better tomorrow. Leave it out on the stove overnight (off, of course) and dig back in for lunch. Seriously swoon-inducing sweetness.
Photo By Moira Nordholt – All Rights Reserved