Food & Drink » Glenda Bartosh on Food

Keeping the cruellest month at bay

You can't screw up with homemade soup



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Coconut Sweet Potato Soup with Cilantro

  • 3 tbsp butter or olive oil
  • 3 minced garlic cloves
  • 2 tbsp minced fresh ginger
  • 1 tbsp Thai green curry paste
  • 1 tbsp curry powder
  • 1 tbsp turmeric
  • 3 tbsp fish sauce (or soy sauce if you are vegetarian)
  • 1 can coconut milk
  • 4 peeled and sweet potatoes, diced into 1/2-inch pieces (approx. 5 cups)
  • 4 cups vegetable or chicken broth
  • 1/2 cup plus 4 tbsp chopped cilantro
  • Optional: 4 tbsp green onions (garnish)
  • Salt and pepper to taste

On medium, heat up olive oil or butter in a soup pot. Add garlic and sauté 2–3 minutes until slightly soft but not brown. Add ginger, diced sweet potato and sauté another 3–5 minutes. Add curry paste, curry powder, turmeric, fish sauce, broth and coconut milk. Bring to a boil. Cover and reduce heat to low and continue to cook another 20–30 minutes until potatoes are soft. Let cool. Add 1/2 cup of cilantro. Once cooled, transfer to a blender and working in 4 batches, purée until smooth. Return purée to pot and reheat to serve. Taste and adjust with salt and pepper. Garnish each bowl with 1 tablespoon fresh cilantro and green onions as desired. Note: Substitutions could include carrots or yams in lieu of sweet potatoes.

Glenda Bartosh is an award-winning freelance writer who loves to ad lib.