Rich and creamy, velvety and smooth, this sweet potato and coconut milk soup is perfect for fall, the approaching holiday season and also for the period of Christmas Fast.
Preparation time: 15 min.
Cooking time: 40 min.
Makes: 4 servings.
1 tbls. olive oil
1 medium onion, diced
3 garlic cloves, minced
1 large celery stalk, diced
2 sweet potatoes, peeled and diced
1l-1,200 l. vegetable broth
250 ml. coconut milk
Salt and fresh ground black pepper, to taste
Edible cloves for serving the soup
1. In a large pot, over medium heat, heat 3 tablespoons oil. Add chopped onion and celery and cook 4 minutes or until soft, stirring occasionally. Add 3 minced garlic cloves and saute for one minute more.
2. Stir in diced sweet potatoes and 2 teaspoons salt. Pour in the vegetable broth, partially cover with water if necessary and simmer for 20 minutes or until sweet potatoes are cooked through and easily pierced with a knife.
3. Puree soup until smooth using a blender or immersion blender. Return soup to the pot and stir in the coconut milk then adjust seasoning if needed. Serve warm in bowls. Sprinkle the tops with edible cloves.