enjoy the world

Butternut, Sweet Potato, and Coconut Milk Soup

Butternut, Sweet Potato, and Coconut Milk Soup
Loading Likes...

 

 

For me, winter is not only the time for hearty soups and stews, but also it is the season for dishes loaded with ‘warm’ spices. Cinnamon, cumin, cloves, turmeric, as well as their complex mixtures: curry powder, garam masala, ras-el-hanout – they give you just enough heat to stay warm in cold weather.

Aromatic curries and soups are great for an autumn-and-winter table.

butternut sweet potato coconut milk soup00025

Coconut milk added to a regular butternut soup makes its taste more complex. Flavorful garam masala develops rich and delightful palette. Roasted or raw cashew nuts bring that finishing touch which makes this soup so delicious.

Great dish for vegans and creamy soup lovers!

butternut sweet potato coconut milk soup00021

 

Instructions:

In a soup pot, heat the olive oil, add the onion and cook for 5 minutes until slightly golden.

Add the garlic and garam masala, and cook for 30-45 seconds.

butternut sweet potato coconut milk soup00001butternut sweet potato coconut milk soup00006

Add the butternut, sweet potato, carrots, salt, pepper, cayenne pepper; pour water (approximately 2 qt); bring to a boil, then lower the heat and cook for 15-20 minutes or until the vegetables are fork tender.

butternut sweet potato coconut milk soup00007butternut sweet potato coconut milk soup00009

Remove from heat. Using a food processor or blender (stationary or emersion), puree the soup.

Stir in the coconut milk and adjust the seasoning. Reheat.

butternut sweet potato coconut milk soup00010butternut sweet potato coconut milk soup00011

Serve garnished with nuts; sprinkle with cilantro, chives or scallions.

butternut sweet potato coconut milk soup00015butternut sweet potato coconut milk soup00022

 

Print

Butternut, Sweet Potato, and Coconut Milk Soup

Author: Nina Phomina
Course Soups, Vegetarian
Cuisine African, Indian, Moroccan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 3-qt pot
Author Nina Phomina

Ingredients

  • 1-2 tbsp olive oil (or other cooking oil)
  • 1/2 cup finely chopped onion
  • 2-3 large cloves garlic, minced
  • 1 small butternut, peeled and cut into cubes (or use pumpkin)
  • 1 large sweet potato, peeled and cut into cubes
  • 1 large carrot, peeled and cut into cubes
  • 1 tbsp garam masala or ras-el-hanout (less or more to taste)
  • pinch of cayenne pepper
  • salt
  • ground black pepper
  • 1 (14-15 oz) can coconut milk (or 1 cup coconut cream)
  • cilantro, chives or scallions for garnish
  • cashew nuts for garnish

Instructions

  1. In a soup pot, heat the olive oil, add the onion and cook for 5 minutes until slightly golden.
  2. Add the garlic and garam masala (or ras-el-hanout), and cook for 30-45 seconds.
  3. Add the butternut, sweet potato, carrots, salt, pepper, cayenne pepper; pour water (approximately 2 qt); bring to a boil, then lower the heat and cook for 15-20 minutes or until the vegetables are fork tender.
  4. Remove from heat. Using a food processor or blender (stationary or emersion), puree the soup.
  5. Stir in the coconut milk and adjust the seasoning. Reheat.
  6. Serve garnished with nuts; sprinkle with cilantro, chives or scallions.

_________________________________________________________________

Cook with pleasure and enjoy the world!



Leave a Reply

Your email address will not be published. Required fields are marked *