There’s something so comforting about soup, there really is. I know I say it all the time, I’m sorry. But, you know when it’s cold and your ears hurt from the wind, your feet are wet from the rain and you arrive home? Finally sheltered from the elements and safe from the world? A bowl of hot, homemade soup is usually all that you need to make all of winter fade away. Well, I think so anyway. That, or hot chocolate.
I was inspired to try mixing coconut in a soup again after realising I didn’t have everything I needed for a Thai Butternut Squash Soup (namely Thai red curry paste…or a butternut squash). But.. I had a hankering for coconut after thinking about it. So, I found the closest thing I could: some sweet potatoes!
Most of the time when making soups, I don’t bother peeling my vegetables. This is one of those times. Chop ’em up and get them cooking, that’s my motto (I’m also usually first making this kind of thing with a very loud, very hungry belly). You can peel your sweet potatoes if you’d prefer – it’ll result in a brighter, smoother soup so, if serving to guests that’s probably the better option.
Just a little oomph
I added chopped ginger to give it a little oomph to. Oomph is like va va voom but for ginger, okay? Plus, ginger has all kind of fancy health benefits. Did you know it’s from the same family as turmeric? I didn’t! The things you learn! But lately I’ve been feeling like I’m constantly fighting an incoming cold and/or stomach bug; and historically (like, ancient-level historic) ginger has been used to help fight flus and colds, and to reduce nausea. So, really, my version of sweet potato, coconut & ginger soup is also a bit of self-medicating.
Cartoned vs tinned coconut milk
I used to think I needed to go down to the shops and buy a can of coconut milk from the aisle everytime a recipe even mentioned coconut milk. But the problem was, well, recipes very rarely call for a whole can! Time after time I’d have to either throw away some very suspicious smelling remenants later on, after I forgot about the leftovers at the back of the fridge. Wasted food is one of my pet peeves, so it was twice as painful. Or, if I did remember we had coconut milk to use, we had to practically live off the stuff for over a week!
Well, say hello in cartoned coconut milk! Weirdly, I’ve been using it for years on my cereal and in my oats, but I never thought I was “allowed” to cook with it. Turn that preconception out ladies and gentlemen! It’s ridiculous! No idea where it came from! Nope, just take your regular cartoned coconut milk that you use on cereal and use it in your lunches, dinners, whatevers! Use it in my sweet potato, coconut & ginger soup! I used one from Koko (that they kindly sent me to try, thanks guys!) and it worked a perfectly.
Sweet Potato, Coconut & Ginger Soup
Luci Rebecca, Made by Luci
- Prep: 3 minutes
- Cook: 27 minutes
- Total: 30 minutes
- Serves 2-3
- 3 small sweet potatoes (400g), chopped into cubes
- 1 red onion, diced (100g)
- 240ml (1 cup) cartoned coconut milk (I used Koko reduced fat)
- 240ml (1 cup) vegetable stock
- 2 tbsp fresh ginger (10g), finely chopped
- 1 spring onion, green parts only, chopped
- Put a saucepan over a medium heat and add a oil spray or water to cover the bottom.
- Add the onion to the saucepan and cook until translucent (mine takes about 7 minutes, generally, when cooking with water). If you're cooking with water, add more as necessary.
- Meanwhile, peel your sweet potatoes in long strips, if possible, and reserve the skins. Chop the peeled potato into cubes.
- Once the onion is translucent, add the ginger to the pan and cook for about 30 seconds, then add the cubed sweet potato, coconut milk and vegetable stock. Bring to a boil, then simmer until the potato is cooked through (about 10 minutes, but it will depend on the size of your cubes!)
- While this is cooking, put a small frying pan over a medium-high heat and spray with oil. Add the skins and cook until they start to get crispy, turning them occasionally. Set aside once done.
- Once the sweet potato mixture is cooked (a knife should slide in to the centre of the potato cubes easily), blend until either a puree or a bit chunky, depending on your preference.
- Serve topped with a few crispy potato skins and the chopped spring onion.