Sweet Potato Soup with Coconut Milk

This Sweet Potato Soup is very flavorful and easy to make, healthy, and absolutely delicious, if you're a sweet potato fan this silky smooth soup is the perfect starter appetizer for your Thanksgiving dinner.

Our family seems to enjoy this when the cooler weather hits, we also make a favorite Seafood Chowder, Mom's Classic Italian Stew, and this Sweet Potato Soup is a regular on our food meal prep calendar.

Creamy Sweet Potato Soup is major comfort food and you'll soon be a huge fan just like we are!

Sweet Potato Creamy Delicious Soup

My day starts out super early during the holiday season, and I want festive and colorful foods that not only look pretty but taste great like this sweet potato soup.

With such a busy work week, I look forward to this soup if there are any leftovers since it's so comforting.

It's really great any time of the day and certainly filling but not so heavy like some heavy cream ladened soups that make you feel like falling asleep after eating it!

I really think the nutrients this soup provided gave me a burst of energy, and the flavors are just a superb delight.

Simple Ingredients to make this Sweet Potato Soup

• cubed peeled sweet potatoes
• chicken or vegetable stock
• grated or minced ginger root
• unsweetened coconut milk
• fresh lime juice
• salt pepper 
• sliced almonds, toasted
• chopped fresh coriander (cilantro) this is optional
• pinch of cinnamon

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Sweet Potato Soup with Coconut Milk

Yield: 6

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Sweet Potato Soup is the essence of fall deliciousness and perfect as a started soup for a Thanksgiving dinner!

Ingredients

• 6 cups cubed peeled sweet potatoes (about 3 large)
• 3 1/2 cups chicken or vegetable stock
• 1 tablespoon grated or minced ginger root
• 1/2 cup unsweetened coconut milk
• 3 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped fresh coriander (cilantro)
• pinch of cinnamon

Instructions

1. In a saucepan combine potatoes, stock and ginger; bring to a boil.
2. Reduce heat, cover, and simmer for about 10 minutes or until potatoes are tender.
3. Meanwhile, toast almonds in a dry skillet over medium-low heat for 3 to 5 minutes or until golden.
4. Place into a food processor or blender (or if you have an immersion blender into a medium-sized saucepan.
5. Puree until smooth.
6. Return to saucepan, and whisk in coconut milk, lime juice, salt, and pepper.
7. Cook over low heat until heated through.
8. Ladle into bowls; sprinkle with almonds and coriander, parsley for garnish

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https://www.whatscookinitalianstylecuisine.com/2010/11/sweet-potato-soup-with-coconut-milk-and.html

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