I’m continuing the healthy and easy cooking vibe of recent posts with this yummy soup that only needs 5 ingredients.
I love the way sweet potatoes are so versatile. They’re delicious baked, steamed and mashed, perfect in both savoury or sweet recipes and pair with all the flavours under the sun.
My favourite way to eat them is baked; as wedges or in a creamy gratin. Baking intensifies their sweetness and complexity of flavour, plus I love the texture and little crispy burnt edges.
For this recipe I was trying to create a speedy soup with a minimum of steps and fuss, so there’s no pre-baking required. Although feel free to do so if you’ve got time as it adds another very tasty dimension.
This recipe has been entered into the Potato Ho Down event created by Cathy at Noble Pig and Krysta at Evil Chef Mom. Krysta is hosting this month, so drop by her blog to see the round up on August 20th.
Happy cooking, Christie
Sweet potato and coconut soup
2 medium sweet potatoes (about 500g)
1 large parsnip (about 200g)
1 tablespoon root ginger, grated
Pinch of chilli flakes
200ml coconut milk
Sesame seeds to garnish (optional)
1. Cut the sweet potato and parsnip into 3cm cubes and place in a medium saucepan. Fill with cold water until the vegetables are just covered, about 1.5 litres.
2. Add the ginger and chilli flakes and bring to the boil. Cook for 10 minutes or until the vegetables are quite soft.
3. Take off the heat and allow to cool slightly, then process until smooth in a blender. You may need to do this in two batches.
4. Return to the saucepan, add the coconut milk and heat until piping hot. Season to taste and serve garnished with sesame seeds if you like.