Sweet Potato Coconut Soup by Corey Furulie

posted Mar 12, 2010, 10:30 AM by Student Nutrition Association   [ updated Mar 17, 2010, 7:17 PM ]

A spiced, warming winter soup.  Often called yams, the orange-flesh variety of sweet potato is used for a rich contrast to the green chard.

Preparation time: 20 minutes 
Yield: Approximately 8 cups 

2 pounds or 4-5 medium sweet potatoes, thinly sliced 
4 cups chicken broth, divided 
1 teaspoon unrefined sea salt, divided 
1 clove garlic, minced 
½ tablespoon ginger, minced 
½ teaspoon black pepper 
1 ½ teaspoon blackened seasoning 
1 teaspoon garam masala seasoning 
14 fluid ounce coconut milk 
6 medium crimini mushrooms, sliced 
1 tablespoon coconut butter 
1 bunch chard, sliced in ribbons 
2 tablespoon chopped fresh cilantro 
¼ cup chopped green onions 
1 tablespoon lemon juice

Bring 2 cup of chicken broth to boil in a large pot, turn down heat to medium.  Add sweet potato slices and ½ teaspoon of salt.  Allow to cook approximately 10 minutes or until slices break apart easily with spoon.  In separate pan, heat coconut butter at medium heat and sauté mushrooms approximately 5 minutes or until soft.  Add rest of broth, coconut milk, garlic, ginger and seasonings (to taste) to sweet potatoes; simmer an additional 2 minutes.  Mash potatoes with potato masher or blend with immersion blender until smooth.  Return to low heat, add mushrooms and chard, and simmer about 3 minutes until chard is tender.  Stir in cilantro, green onions, and lemon juice.  Add additional seasonings and lemon juice to taste.  Serve hot.

Copyright 2009, C. Furulie, Original recipe