Prep Time
15 min
Cook Time
40 min
This sweet potato soup packs a fiery kick, making it a perfect winter dish. Courtesy of The Burnt Tongue.
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ingredients
2
oz olive oil
1
large red onion, chopped
1 2-inch
piece ginger, peeled and finely chopped
3
clove garlic, minced
3
large sweet potatoes, peeled and chopped
1 28-oz
can tomatoes
½
Scotch bonnet pepper, seeded and minced
10
cup (2.5 L) vegetable stock
2
cup (500 mL) coconut milk
salt and pepper, to taste
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directions
Step 1
Heat oil in pot over medium heat. Add onion, ginger and garlic and cook for 5 minutes.
Step 2
Add sweet potatoes, canned tomatoes and Scotch bonnet and cook until tomato juice is reduced, about 10 minutes.
Step 3
Add vegetable stock and bring to boil. Reduce heat and cook until potatoes are tender, about 15 minutes.
Step 4
Remove from heat and let stand for 5 minutes. Add coconut milk and purée soup until very smooth. Strain soup and adjust seasonings.