Creamy, non-dairy soup packed with roasted sweet potato, coconut milk and a touch of spice.
At last, another soup is being added to the What She Ate recipe collection. The West African Peanut Stew was starting to get a little lonely there, all by itself. There’s even been reports of tumbleweed sightings.
Oddly though, this soup is making an appearance just as the weather is beginning to warm up, rather than six months ago when winter was in the air, but that’s how life works sometimes.
The ingredient list is small and simple, making the prep work effortless. Roasting the sweet potatoes at a lower temperature enhances their natural sweetness. Increasing to a higher temperature towards the end of cooking gives them a nice brown, caramelized char. It’s not a necessary step to increase the temperature at the end, just more of a personal preference. If you’d prefer to omit the temperature change, by all means, save yourself a step.
- Begin by heating your oven to 325℉ and lining a baking sheet with parchment. Peel the sweet potatoes and cut into 1- 1 ½ ” cubes. Place on the baking sheet and lightly cover with oil. Roast for 40 minutes, remove from the oven and stir them around. Return to oven, increase temperature to 400℉ and roast for an additional 15-20 minutes until softened and slightly browned.
- While the potatoes are roasting, slice your onions and add to a large pot with a couple tablespoons of oil. Cook over medium-high heat for 7-10 minutes, stirring occasionally, until onions are translucent. Add the minced garlic, salt and spices and stir. Let cook for 1-2 minutes.
- Add the coconut milk and roasted sweet potato once cooked. Stir and let cook for a few minutes, then reduce heat to low. Simmer for 15 minutes. Blend the soup using an immersion blender or ladle it into a blender and blend in batches. Blend until smooth and garnish with toasted coconut or coconut bacon if desired.