Your rating
Not rated yet!
Modify
Roasted Sweet Potato and Spinach Soup with Coconut Milk
Created by: Howcan Team
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 can (14 oz) of coconut milk
- 4 cups of fresh spinach
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, ground cumin, ground cinnamon, salt, and pepper. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
- Pour in the vegetable broth and bring to a simmer. Add the roasted sweet potatoes and simmer for 10 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Stir in the coconut milk and fresh spinach, and cook for an additional 5 minutes, or until the spinach is wilted. Season with salt and pepper to taste.
- Serve the soup hot, garnished with a drizzle of coconut milk and a sprinkle of ground cumin, if desired.
The history of Roasted Sweet Potato and Spinach Soup with a hint of coconut milk can be traced back to the fusion of flavors in Southeast Asian and Caribbean cuisines. This delightful soup combines the earthy sweetness of roasted sweet potatoes with the vibrant freshness of spinach, elevated by the creamy richness of coconut milk. Renowned chefs like Yotam Ottolenghi and Jamie Oliver have popularized this dish, infusing it with their unique culinary twists. The best versions of this soup can be found in tropical regions where fresh sweet potatoes and spinach abound, such as Thailand, Jamaica, and Indonesia. The key to perfecting this dish lies in achieving the ideal balance of sweetness, creaminess, and a hint of coconut, making it a comforting and exotic delight for the palate.
60 min
6
280 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Yogurt Covered Raisins
Delicious and healthy yogurt covered raisins make for a perfect snack or dessert.
70 min
4 servings
150 calories
Most recent recipes
Quinoa Stuffed Peppers
These quinoa stuffed peppers are a healthy and delicious alternative to traditional rice stuffed peppers.
60 min
4
350 calories
Goat Cheese and Sun-Dried Tomato Stuffed Mushrooms
Delicious and savory stuffed mushrooms with creamy goat cheese and flavorful sun-dried tomatoes.
35 min
12
120 calories
Grilled Shrimp, Mango, and Avocado Salad
A refreshing and flavorful salad with grilled shrimp, ripe mango, and creamy avocado.
30 min
4
320 calories