Spiced Sweet Potato And Coconut Soup Vegan Gf Recipes

SPICED SWEET POTATO AND COCONUT SOUP (VEGAN + GF)

Steps:

• Heat the oil in a large saucepan before adding the roughly chopped onion and carrot. You don't need to spend too much time chopping the veg as you're going to blend the soup at the end. Season with salt and pepper and soften on a low/medium heat for 6-8 minutes.
• Next, add the chopped peppers and cook for 3-4 minutes, followed by the garlic, ginger, and chilli. Stir well and cook for 2 minutes.
• Once the veg has softened, add the cubed sweet potato, cumin, and smoked paprika. Stir well and cook for 2 minutes, before adding the coconut milk.
• Once the coconut milk starts to simmer, add the veg stock and stir to combine everything. Reduce the heat, cover with a lid, and simmer for 15 minutes or until the sweet potato cubes have softened.
• If including fresh coriander, stir in most of this towards the end of the cooking time, saving some to serve.
• Once the sweet potato cubes are soft, turn off the heat and blitz thoroughly using a hand blender. Adjust the seasoning to taste and serve with fresh coriander and a squeeze of lime juice.

SWEET POTATO COCONUT SOUP

Steps:

• In a large pot over medium heat, warm a little water or oil.
• Add onion; cook for 5-7 minutes, until onions begin to brown. Add garlic; cook for 1-2 more minutes, until fragrant.
• Add sweet potatoes, broth, coconut milk, chili powder, smoked paprika, salt and pepper. Stir to combine. Bring to a boil; cover, reduce heat to low and let simmer for 30 minutes, or until potatoes are fork tender.
• Using an immersion blender, blend soup until completely smooth. Alternatively, transfer the soup to a blender or food processor; blend until completely smooth.
• Garnish with coconut milk and green onions.

SPICY SWEET POTATO AND COCONUT SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
• Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
• Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

SPICY SWEET POTATO AND COCONUT SOUP

Steps:

• 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.
• Soup:.
• In a large pot, heat the oils over medium heat and add the onion.
• Cook, stirring often, until the onion is beginning to turn golden - about 10 minutes.
• Add the vegetable stock, coconut milk, cauliflower and sweet potatoes.
• Bring to a boil, then reduce the heat and simmer, covered, until the cauliflower is very soft.
• Let cool slightly, then pour into a food processor or blender, add the peanut mixture and puree smooth.

SPICY SWEET POTATO AND COCONUT SOUP

Steps:

• Preheat oven to 400°F Put the sweet potatoes on an oven rack and bake for 50 minutes or until tender. Remove from oven and let cool. Heat the vegetable oil in a large saucepan over medium heat. Sauté the onion and ginger until the onion softens, about 5 minutes. Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil. Reduce heat to a simmer, partially cover, and cook for 5 minutes. Skin the potatoes and cut into 1-inch chunks. Add the potatoes to the soup and simmer for 5 minutes. Stir in the lemon juice and salt. Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro.