Sweet Potato, Coconut & Lime Soup recipe

Sweet Potato, Coconut and Lime Soup

From Biljana Hutchinson, Plant Based Nutritional Coach at The Plant Camp https://theplantcamp.com

Instagram: @theplantcamp

Serves

4

Good for:

Light meal

Time:

30-35 mins

Ingredients

  • 2 medium carrots
  • 1/4 medium celeriac
  • 2 medium onions, white
  • 2 large or 3 medium sweet potatoes
  • 1 tin coconut milk
  • 750ml vegetable stock (3 cups)
  • 1 lime, zested and juiced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp turmeric

Step by Step Instructions

Step 1

Preheat oven to 180℃. Line a baking tray with baking paper. Peel and cut the sweet potato in bite-size pieces and place it in the oven for 25 minutes. Baking will make the sweet potato soft and even sweeter but also give nice caramelised flavour to it.

Step 2

Grate carrots and celeriac and finely dice (or grate) onions. This will help them cook faster.

Step 3

Place a big pot on a high heat with 50ml of water (or 1tbsp of olive oil). Add carrots, celeriac and onion with a good pinch of salt, reduce the heat to medium-low, put the lid on and let the veg sweat for about 5-10 minutes or until soft. Stir occasionally.

Step 4

Add coconut milk, veg stock and add baked potatoes.

Step 5

Add salt, pepper, lime zest and lime juice, bring it to boil and let it simmer for a few minutes until all the veg is fully cooked and flavours are nicely blended.

Step 6

Blend till smooth. Taste and adjust the seasoning if necessary.

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