More sweet potatoes! I may or may not have brought home 7 pounds of sweet potato in one grocery trip… They’re delicious and good for us, what do you want from me?
Here’s what you need:
3 large sweet potatoes, rinsed
1 Tbsp olive oil
1 white onion, chopped
2″ piece fresh ginger, peeled and thinly sliced
4-5 cloves garlic, chopped
15 oz can unsweetened coconut milk
3 c vegetable broth
1/4 tsp garlic powder
1/4 tsp paprika
1 tsp kosher salt
fresh pepper, to taste
Preheat your oven to 400 degrees. Just like with the Sweet Potato Pizza I posted Monday, we’re going to bake our potatoes first. I got smart this time and chopped them in half before putting them in the oven, so after 45 minutes or so they were ready to go. Once your potatoes are soft, you’re going to let them cool a bit before removing the skins and chopping them into rough 1″ cubes.
Meanwhile, in a large soup pan, heat your olive oil and saute your onions and garlic for around 5 minutes, until they are soft. Stir in your ginger and cook for another minute. Add your broth and coconut milk and bring to a gentle boil. Reduce to a simmer and cook for 5 minutes, partially covered.
Add in the remaining ingredients (including the potatoes) and simmer for 5 minutes. Using an immersion blender or transferring batches to a blender or food processor, puree until creamy and smooth. Stir in salt and pepper. Don’t hesitate to top it with a dollop of whipping cream.
I love, love, love “orange” soups with ginger and onion in them. To me, this tasted almost exactly like squash soup that we make that also has ginger and onion in it.
Obviously, most of us want some kind of other side with soup for dinner, so you’re probably going to want some salad and a good crusty bread to go along side to make a full meal, but this is a wonderful, hearty soup. The recipe made quite a bit, so we froze our leftovers and those will be getting pulled out after the baby is born.