Delicious and easy to make sweet potato soup with some Asian flavors added to it, to give it a twist.
Sweet potato soup
I am a big fan of soup. Any soup really. It is such an easy way to make a quick and healthy meal, it is perfect for using up leftover vegetables and it delicious too. What more can you want?
Take this sweet potato soup for example: it is very easy to prepare and to pimp it a bit from your ‘average’ sweet potato soup I added some Asian flavors. A bit of fish sauce, some lemon grass and voila dinner is ready.
What goes into the sweet potato soup?
The ingredients for this soup can easily be adapted to suit your pantry or your needs:
- sweet potatoes. I used about 750 gr or 3 sweet potatoes in total. Since the size of them varies wildly make sure to weigh your potatoes. If you do not have the orange sweet potato you can replace them by the white sweet potato or use pumpkin instead.
- garlic
- onions
- galangal. Galangal looks a bit like ginger but tastes subtly different. If you cannot find this root you can also replace it for ginger instead.
- lemongrass. If you cannot find a fresh stalk you can use the powder variety. Be a little careful with adding the ground lemon grass as it can be more potent.
- coriander. I like using fresh coriander over the soup but if you hate coriander or think it tastes like soap please feel free to leave it out
- fish sauce. Obviously this is not a vegetarian ingredient. If you want your sweet potato soup to be vegetarian leave out the fish sauce. You could instead add a bit of soy sauce if you want.
How to make the soup
Making this sweet potato soup is super simple. The only equipment you need is a stick blender and a large soup pan. I start by first adding a bit of oil to the pan and to heat it slowly. I add the onions and bake them until translucent and soft. I then add the garlic, the sweet potato cubes and the other aromats.
I bake it all together for a bit before adding the stock in. If you don’t care about it begin vegetarian you can also use chicken stock here. While I have used vegetable stock here I always like chicken stock a little bit better as the flavor is different. But feel free to use whatever stock you have on hand.
To make the soup even creamier you can add more coconut milk in. Here I’ve used only a bit of coconut cream on top of the soup. But you can enhance the soup by adding more coconut milk or cream in.
Asian sweet potato soup
Equipment
- Stick blender
- Soup pan
Ingredients
- 750 gr sweet potatoes (approx. 3 pieces) in cubes, peeled
- 2 tsp coconut oil
- 1 small onion chopped
- 2 tbsp coriander stalks chopped
- 1 liter vegetable stock
- 1 tsp lemon grass grated
- 1 tsp galangal grated
- 1 tsp turmeric
- 1 clove garlic crushed
- 2 tbsp fish sauce
- 100 ml coconut cream
- 1/2 lime peel
- coriander leaves to serve
Instructions
- Take a large soup pan and heat the coconut oil. Add the onion and fry until they become translucent. Add the lemon grass, cilantro stalks, galangal and turmeric and bake alongside for a bit.
- Add the sweet potato cubes, the garlic, lime-peel, fishsauce and the stock and bring to the boil.
- Turn the heat down and cook for about 15 minutes or until the potato is soft. Remove the limepeel from the soup and if you have used the whole lemongrass stalk remove that as well.Puree the rest of the soup with a stickblender
- Once smooth, add the coconut cream and the lime juice.
- Serve with fresh coriander and a swirl of coconut on top.
Nutrition
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
