Wednesday, April 20, 2011

Curried Sweet Potato and Coconut Soup




This flavourful Curried Sweet Potato & Coconut Soup is a delightful variation on the classic Potato Leek Soup, or Vichyssoise. A wonderfully exotic and fragrant twist on the traditional favourite, this recipe uses coconut milk rather than whipping cream, which lends a light and healthy asian flavour to this brightly coloured all-weather soup. A nutritional superstar, sweet potatoes are excellent for you. Chocked full of vitamins, iron, calcium and dietary fibre, they are also delicious, and create a rich and satisfying, silky smooth starter to any meal.  


As they cook, the sweet potatoes, leeks and celery become infused with an aromatic blend of curry powder, cinnamon and ginger, creating a fragrant aroma throughout the kitchen. The mixture then simmers with chicken stock and coconut milk until the potatoes become soft. Blended to a delicious velvety consistency, the soup is then garnished with a drizzle of coconut cream, a grating of nutmeg and flurry of chives. This recipe for Curried Sweet Potato & Coconut Soup is easy to make and unbelievably good anytime of the year, both hot or cold. Served with a platter of Crabmeat and Spinach Springrolls, you've got the beginnings of a true Indonesian feast! 


Curried Sweet Potato & Coconut Soup

Serves 8

2 large sweet potatoes
2 leeks, white and light green bulb only, thinly sliced
1 can coconut milk
4 cups chicken stock
2 celery stalks
2 garlic cloves
1 tsp curry powder
1 tsp cinnamon
1 tsp grated fresh ginger
salt and white pepper to taste
3 tbsp olive oil


fresh scallions, chopped, for garnish
freshly grated nutmeg, for garnish

Clean and thinly slice the white part of the leek. Cut the sweet potatoes into cubes and chop the celery. In a saucepan heat 3 tablespoons of olive oil and add the leek, celery, garlic and ginger. Sauté until fragrant and the leek is getting soft, then add the curry powder and cinnamon and sauté a few more minutes. Add the sweet potatoes and stock, and bring to a boil; cover, reduce heat and simmer for 20-25 minutes until potatoes are soft. Blend with either immersion blender or in a standing blender until smooth. Add the coconut milk and more stock until the soup gets to desired consistency; heat through. Garnish with some coconut cream, chives and a grating of nutmeg. Serve hot.