Subscribe

Sweet potato, chili, and coriander soup

Smooth and creamy this sweet potato soup gets a boost from Asian flavors.

  • close
    Serve this sweet potato soup with soft rolls for a light supper.
    A Palatable Pastime
    View Caption
  • About video ads
    View Caption
of

It’s a nice time of year for soups with things cooling down outside. And the flavors in this are so interesting! It is keeping with my theme of these past few days of having Asian food. I think I may have gone too long without making this type of cuisine so may end up binging on it. That happens from time to time as I go through phases of what I like to eat.

I was inspired to make this soup from a recipe by Susan. I did roast my sweet potatoes, hoping it would give them an even smoother velvety texture. Plus it shortened the time I was at the stove since I could just throw them in the oven and get back in there when my timer went off. And instead of using a stick blender I went with my food processor. I had a stick blender once. I gave it away. It was taking  up valuable space when I could have every other gadget in the world (I seemingly collect them all) so lightening up on at least one was a big step  on my part.

This made a nice light dinner as I served these with some pseudo Thai-Viet-Chinese soft rolls with roasted Peking duck and a dipping sauce. I did buy the duck already roasted from an Asian market to make things easy. You know how it is. I’ll post that one soon.

Recommended: Soup Recipes: Warm up with these soups, stews, chowders, and chilis

Sweet potato, chili, and coriander soup
Serves 4

1-1/4 lbs. sweet potatoes
1 tablespoon coconut oil
1/2  large onion, diced
1 clove garlic
1/4 cup cilantro leaves
2 cups chicken stock
2 teaspoons sambal oelek chili paste
5 ounces coconut milk

1. Preheat oven to 375 degrees F.

2. Prick potatoes with fork several times and wrap in foil.

3. Bake for 75-90 minutes or until fork tender; cool and peel.

4. Saute onion and garlic in the coconut oil until soft; let cool.

5. Puree sweet potatoes, cilantro, and cooked onion with one cup of the broth until smooth.

6. Pour puree into saucepan with remaining broth, sambal, and coconut milk; heat until hot enough to serve.

7. Garnish with extra cilantro if desired.

Related post on A Palatable Pastime: Roasted tomato soup

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

About these ads
Sponsored Content by LockerDome
 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
FREE Newsletters
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK