Sweet Potato and Coconut Soup

Name: Sweet Potato and Coconut Soup
Cook time: 35 min
Yield: 4 servings
Ingredients: 900 g sweet potato peeled and cut into 3 cm chunks; 15 ml olive oil divided; 3 g fine salt divided; 1 g black pepper divided; 15 ml olive oil divided; 150 g yellow onion finely chopped; 2 g fine salt divided; 12 g garlic minced; 15 g fresh ginger peeled and grated; 2 g ground cumin none; 2 g ground coriander none; 1 g black pepper divided; 0.5 g cayenne pepper none; 1000 ml vegetable broth low-sodium; 400 ml coconut milk full-fat; 3 g fresh thyme leaves leaves stripped from stems; 30 ml lime juice freshly squeezed; 4 g fine salt divided; 8 g cilantro chopped, for garnish

This soup roasts sweet potatoes first for deeper flavor, then simmers them with onion, garlic, ginger, thyme, vegetable broth, and coconut milk until smooth. Lime brightens the bowl and cilantro finishes it. It is a vegetable-led main soup with no featured protein.

By Julienne

Cook time: 35 minutes

Servings: 4

Ingredients

900 g sweet potato peeled and cut into 3 cm chunks
15 ml olive oil divided
3 g fine salt divided
1 g black pepper divided
15 ml olive oil divided
150 g yellow onion finely chopped
2 g fine salt divided
12 g garlic minced
15 g fresh ginger peeled and grated
2 g ground cumin none
2 g ground coriander none
1 g black pepper divided
0.5 g cayenne pepper none
1000 ml vegetable broth low-sodium
400 ml coconut milk full-fat
3 g fresh thyme leaves leaves stripped from stems
30 ml lime juice freshly squeezed
4 g fine salt divided
8 g cilantro chopped, for garnish

Instructions

Heat the oven to 220 C. Toss the sweet potato chunks with 15 ml of the olive oil, 3 g of the salt, and 1 g of the black pepper. Spread on a baking sheet in a single layer and roast for 25 minutes, turning once halfway through. The sweet potatoes are browned at the edges and a knife slides through easily.
While the sweet potatoes roast, heat the remaining 15 ml olive oil in a 5-liter pot over medium heat. Add the onion with 2 g salt and cook for 5 minutes, stirring, until translucent. The onion is softened and glossy but not browned.
Stir in the garlic, ginger, cumin, coriander, remaining 1 g black pepper, and optional cayenne. Cook for 1 minute until fragrant, then add the vegetable broth, coconut milk, thyme, and roasted sweet potatoes. The spices smell fragrant and the pot is fully combined.
Bring to a simmer, then reduce the heat to low and cook for 8 minutes so the flavors meld. Blend until smooth with an immersion blender, or carefully in batches in a countertop blender. The soup is completely smooth and creamy with no visible chunks unless you prefer a little texture.
Stir in the lime juice and remaining 4 g salt, then taste and adjust only if needed. Serve hot, topped with cilantro. The soup tastes balanced, with sweet potato, coconut, and lime clearly present.