It has been cold here. I mean really, really cold. I hate to complain about the weather because there’s more to my little region of the world than the cold weather, but when temperatures are hitting -40°C it has a big impact. By the time the work day is over and I’ve made it through the frigid temperatures back home I’m there for the night and I’m looking for something to warm me up.
One of the best ways to warm up is with a steaming bowl of soup. Between the weather and the fact that we still have a couple of days left of National Soup Month, I decided to share a quick, simple and delicious recipe with you. It’s based on the Coconut Sweet Potato Soup that’s in the 2nd edition of my book, Soup – A Kosher Collection with a few changes that reflected my mood and what I had on hand in my kitchen when I made it a few nights ago.
- 2 Tbsp. olive oil
- 4 shallots, peeled and thinly sliced
- 2 large garlic cloves, crushed
- 2 Tbsp. fresh ginger
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 lbs. (2 medium) sweet potatoes, peeled and sliced
- 5 cups chicken stock (you can use vegetable stock to keep it parve)
- 1 1/2 cups coconut milk
- 2 Tbsp. fresh lemon juice
Heat the olive oil in a pot over medium heat. Add the shallots and saute for 4-5 minutes, until the shallots are soft but not browned. Add the garlic, ginger, salt and pepper and cook another 30 seconds, stirring constantly.
Add the sweet potatoes and chicken stock, cover and bring to a simmer. Reduce the heat to low and simmer gently for 20 minutes or until the sweet potatoes are tender.
Puree the soup — I like to use an immersion blender to puree the soup right in the pot, but if you don’t have one, use a food processor or blender to puree the soup in small batches. When it’s pureed and smooth, return the pot to low heat and add the coconut milk and lemon juice, heating until it just returns to the simmer.
Taste the soup and check for seasoning, adding more salt or pepper if necessary. Serve!
[…] Coconut Sweet Potato Soup […]