Sweet with coconut and thickened with starchy sweet potato, this soup has a kick of cayenne that just warms the back of your throat. I loved it because it’s hot, delicious and filled with fresh ingredients, and George loved it without knowing what it was — he hates sweet potatoes. I served the soup with an uptown cousin of the grilled cheese, using smoked gouda and apples on a walnut bread. I honestly cannot wait to make this soup again (and again!).
Sweet Potato-Coconut Soup
1 tsp vegetable oil (or coconut, if you have it)
1 yellow onion, chopped
4 cups vegetable broth
12-oz can coconut milk (light is fine)
1 lb sweet potatoes, peeled & chopped
2 bay leaves
peeled piece of fresh ginger, about nickel size
1/4 tsp cayenne pepper
1/4 tsp cinnamon
big pinch salt
In a medium saucepan over medium-high heat, saute the onions in the oil until softened, about 5 minutes. Add the remaining ingredients and let soup come to a boil. Turn the heat down to low and simmer, uncovered, for 30 minutes. Stir occasionally. When potatoes are soft, fish out the bay leaves and ginger, then scoop into a blender (or use an immersion blender) to puree the soup. Season with salt and pepper to taste.