Sweet Potato Soup
Preparation: 50 mins
Cooking: 15 mins
Serves 2 portions
Ingredients
- 650 g sweet potatoes
- 1 shallot
- 550 ml vegetable stock
- 400 ml coconut milk
- 1/2 tsp nutmeg
- Walnuts
- Salt, pepper
Instructions
- Preheat the oven to 200 °C.
- Wash and trim the sweet potatoes, then cut them evenly into quarters. Place them on a baking tray or in a baking dish and roast in the oven for 45 minutes.
- Quarter the shallot.
- In a large pot, combine the vegetable stock, coconut milk, 1 tsp salt, and a pinch each of pepper and nutmeg. Add the roasted sweet potatoes and the shallot. Bring to a boil over medium heat with the lid on, then reduce the heat and simmer for 10 minutes.
- Purée the soup with an immersion blender until smooth and creamy.
- Serve topped with chopped walnuts.
About this recipe
The combination of roasted sweet potatoes, shallots and coconut milk brings a sweetish-harsh taste to a creamy, hearty soup. Everything is rounded off with walnuts and olive oil.