Spicy Coconut Sweet Potato Soup

Spicy Coconut Sweet Potato Soup with Spinach

2 tablespoons olive oil 

2 cups diced onion (about 2 medium)
2 teaspoons coarse sea salt
1 large sweet potato, peeled and cut into 1-inch chunks (I prefer yam to sweet potato)
3 garlic cloves, finely chopped
1 small jalapeño pepper with seeds, minced
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 small bunch of  spinach
1 lime cut into wedges
1/2 cup chopped cilantro, for garnish
2 cups of water
1 (14 ounce) can coconut milk (I use Thai Kitchen Lite Coconut Milk)

  • In a large saucepan heat the oil over medium heat. Add the onion, a pinch of salt and sauté until softened.
  • Add the sweet potato, garlic, jalapeño, ginger, coriander, and turmeric, and saute for 2 minutes.
  • Add 2 cups of water, coconut milk, and 2 teaspoons of salt.
  • Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes
  • Add the spinach to the soup and simmer until softened - about 1 minute.
  • Add a bit of water if the soup is too thick.
  • To serve: ladle soup into bowls and top with brown basmati rice (or do as we "did", and serve with thick slices of fresh bread).
  • Squeeze with lime juice and add cilantro to garnish.
Adapted from Peter Berley's Fresh Food Fast
Published in 2004 by William Morrow

January 3, 2010