This soup is not just a dish, but an experience that promises warmth and comfort in every spoonful.
Embark on a culinary journey with this exotic sweet potato soup, where the earthy sweetness of the sweet potatoes intertwines with the creamy notes of coconut and the aromatic allure of cardamom.
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Sweet Potato, Coconut & Cardamom Soup
Course: All Recipes, Dinner Recipes, Lunch Recipes4
servings30
minutes45
minutesKeep the screen of your device on
Ingredients
3 large 3 sweet potatoes, peeled and diced
1 can 1 (400ml) coconut milk
1 1 onion, finely chopped
3 cloves 3 garlic, minced
5 5 -6 green cardamom pods, crushed (or 1/2 teaspoon ground cardamom)
1 tablespoon 1 coconut or olive oil
Salt, to taste
4 cups 4 vegetable broth or water
Optional: Toasted coconut flakes and fresh cilantro for garnish
Directions
- In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
- Add the minced garlic and crushed cardamom, stirring for another 1-2 minutes until aromatic.
- Add the diced sweet potatoes to the pot, ensuring they’re coated with the onion, garlic, and cardamom mixture.
- Pour in the vegetable broth or water, and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for 20-25 minutes or until the sweet potatoes are tender.
- Turn off the heat and blend the soup using an immersion blender until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
- Stir in the coconut milk, warming the soup over low heat if necessary. Season with salt to taste.
- Serve hot, garnished with toasted coconut flakes and fresh cilantro, if desired.
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FAQ
Can I add other spices to this soup?
Absolutely! Ginger, cinnamon, or nutmeg can complement the existing flavors. Adjust to your taste preference.
How can I make this soup creamier?
For an even creamier texture, you can add more coconut milk or even a splash of heavy cream.
What can I serve with this soup?
Crusty bread, croutons, or a side salad pairs wonderfully with this rich and aromatic soup.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 2 months.
Can I use sweet potato puree instead of fresh sweet potatoes?
While fresh sweet potatoes offer the best flavor and texture, you can use sweet potato puree. Adjust the cooking time accordingly.
