Sweet Potatoes are combined with coconut and ginger, in this slightly spicy, deliciously silky smooth soup. A perfect cold weather meal, ready in less than 30 minutes!
I started my fitness and self care journey 5 months ago and I have recently seen changes in my body. I am stronger, I have more endurance and my face looks thinner. This has helped motivate me into continuing to take care of myself. Since I was craving soup, I decided to try and create a whole foods soup, bursting with all my favourite flavours.
Sweet potatoes have become a large part of my diet. While all potatoes have health benefits, sweet potatoes are packed full of vitamins A, C and B6, potassium and magnesium. Rich in vitamins, minerals and antioxidants, sweet potatoes are an excellent fuel source for daily physical exercise. As long as they are prepared in a healthful way, sweet potatoes are wonderful in any healthy diet.
My daughter had asked me to buy coconut milk for smoothies, but it had been sitting in the fridge for a few weeks now, which made me decide to incorporate it into my soup. 9 times out of 10, if I am eating sweet potatoes, I like to add some sort of heat. Which is why I decided to add spicy ginger root as well. A natural anti-inflammatory, ginger has always played a large part in my self care; in foods I eat, teas I drink or in supplements I may take.
This soup is very simple to make, and only contains a few deliciously healthy ingredients. I love that it came together in under 30 minutes, yet was so delicious. I added hot pepper sauce for added heat, but I suggest doing it at the end, so not to make it too spicy.
Sweet Potato, Coconut and Ginger Soup
2 lbs sweet potatoes, peeled and cut into 1 inch cubes
3 C low sodium vegetable stock
2 C unsweetened coconut milk
1 knob of ginger, cut into match sticks
1- 2 tsp Sriracha sauce
1 lime, zested and juiced
1/4 C sour cream
1 1/2 Tbs maple syrup
In a small bowl, mix the sour cream and maple syrup; until well combined. Cover and refrigerate for later use.
In a large soup pot or dutch oven, combine the sweet potatoes, vegetable stock, coconut milk, ginger and lime zest. Bring to a boil, reduce heat, cover and simmer for 20 minutes; until the sweet potatoes are easily pierced with a fork.
Using an immersion blender, puree the mixture until free of lumps and silky smooth. You can also use a blender, if you do not have an immersion blender. Be careful when working with hot liquids in blenders, the lid can possibly pop off!
Add the lime juice to the pureed soup and taste for seasonings. If you would like a spicy soup, add in sriracha sauce and heat until steaming. Laddle hot soup into bowls and drizzle with maple cream before digging in.
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ReplyDeleteThank you so much for stopping by! I look forward to sharing more recipes with you.
DeleteYum! I make a sweet potato soup with coconut milk already which is pretty good but this spicey addition sounds even nicer. Pinning so I can try this later. thanks.
ReplyDeleteI've always loved sweet and spicy combos :)
DeleteI love the flavors you have in this recipe! Coconut and ginger are such a great combination. I plan to try it with vegetable stock since I'm vegetarian. This looks like the perfect cold weather soup.
ReplyDeleteYes vegetable stock would be a lovely subsitution.
DeleteThis flavor mix is amazing, how have I never had this before?? I can't wait to make this now that the weather is cold!
ReplyDeleteThank you. I hope you do try it!
DeleteI havent tried sweet potato in a soup! Interesting recipe. Question can I replace vegetable stock with water? I like to try this recipe :) Perfect plantbased! Thank you
ReplyDeleteYou could, but it may not be as flavourful as using vegetable stock.
DeleteI have been really into making soups lately and the flavors in this recipe sounds amazing! I love how easy and healthy this recipe is, can't wait to try.
ReplyDeleteI like almost anything made with sweet potatoes. This sounds delicious!
ReplyDeleteWow. That looks heavenly, I'd love to try this!
ReplyDelete