Sweet Potato Coconut Soup
Region: American Dish: Vegetarian - Soups

Servings: 4

Time to Prepare: 30 Mins

Sweet Potatoes- 1 lb (500 gm), peeled and cubed
Unsweetened Coconut Milk – 14oz can
Coconut Oil – 1 Tbsp
Curry Leaves – 1 sprig
Red Chili Flakes – 1 tsp or to taste
Asafetida (Hing) – 1/8 tsp
Turmeric Powder – 1/4 tsp
Onion – 1 small (approx. 1/4 lb or 125 gms
Ginger – 1 Tbsp, minced
Water – 2 Cups
Salt – to taste
Lime Juice – 2 tsp or to taste

Seasoning (Tadka):
Coconut Oil – 1/2 Tbsp
Mustard Seeds – 1/2 tsp
Red Cilli Flakes – to taste
Curry Leaves – 1 sprig

Heat Coconut Oil in a saucepan on medium heat.

Add Asafetida, Turmeric Powder, Red Chili Flakes and Curry Leaves.

Add Onions and Ginger and cook till translucent. Add Sweet Potatoes and Salt and cook for 2-3 mins.

Add Water and cook till Sweet Potatoes are tender (about 15 mins)

Blend the mixture to a smooth consistency.

Return mixture to the pot and add Coconut Milk and Lime Juice. Heat through.

In a separate pan, heat 1/2 Tbsp Coconut Oil. Add Mustard Seeds and allow them to pop.

Add Red Chili Flakes and remove from heat. Place a sprig of Curry Leaves on the soup and pour seasoning over the top.

Sweet potatoes are in season throughout the year so this is a great recipe to keep in mind when you are struggling to find fresh vegetables.

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