Sweet Potato Soup with Coconut & Corn
In this easy Sweet Potato Soup recipe, sweet potatoes and corn are simmered in coconut milk for a delicious, healthy & filling soup.
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 ½ tsp kosher salt divided use
- 1 serrano or Thai chilli pepper
- 2 cloves garlic minced
- 0.5 oz fresh ginger about 1 1/2 tbsp finely chopped
- ¼ cup packed chopped fresh cilantro plus more for garnish
- 4 cups chicken broth if using low sodium, you'll need about 1 tsp more salt
- 1 ½ lbs sweet potato peeled and cubed
- 1 14- oz can coconut milk
- 1 cup corn kernels (fresh or frozen)
Instructions
- Heat the oil in a large dutch oven over medium-high heat and cook the onions with 1/2 tsp of salt until soft, about 10 minutes. Add chilli, garlic, ginger and cilantro and cook another 2 minutes until soft.
- Add broth, sweet potato chunks, remaining tsp of salt, coconut milk and corn and bring to a boil. Reduce heat, cover and simmer until sweet potatoes are very soft, about 20 minutes.
- Puree soup using an immersion blender or by blending it in two batches with a standing blender. Taste, add more salt if needed. Top with more cilantro, if desired.
Notes
Yields about 9 cups of soup.