Cream of Sweet Potato and Coconut Milk Soup
This Indian-inspired soup celebrates the sweet potato. When it comes to the low-budget-to-nutrient ratio, this vegetable takes the grand prize. Want to cut your grocery bill even further? As the…
Instructions
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1
With a rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2
In a large pot over medium heat, soften the onion in the oil. Add the sweet potatoes, ginger and spices. Cook for 2 minutes while stirring. Add the broth and coconut milk. Bring to a boil. Cover and simmer for 30 minutes or until the potatoes are tender.
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3
In a blender, purée the soup until smooth. Season with salt and pepper. Strain through a sieve. Compost the residue.
This Indian-inspired soup celebrates the sweet potato. When it comes to the low-budget-to-nutrient ratio, this vegetable takes the grand prize. Want to cut your grocery bill even further? As the soup already contains ample spices, simply replace the chicken broth with water. Beautiful, delicious, and the price is right.
