Sweet Potato and Coconut Soup with Ginger, Lime and Peanuts

A velvety sweet potato and coconut soup with ginger and lime that can be made a day ahead. Just before serving, top it with fresh coriander and roasted peanuts.

By yumbelo · 6 servings · 45 minutes

Ingredients

• 1000 g Sweet potatoes
• 2 pc Onions
• 2 pc Garlic cloves
• 20 g Fresh ginger
• 2 tbsp Rapeseed oil
• 1 tsp Ground cumin
• 1 tsp Turmeric powder
• 1200 ml Water
• 1 pc Bay leaf
• 400 ml Coconut milk
• 1 pc Lime (juice and zest)
• 1 bunch Coriander
• 50 g Unsalted peanuts, roasted and chopped
• Salt
• Freshly ground black pepper

Method

1. Peel the sweet potatoes and cut them into roughly 2 cm cubes. Finely dice the onions and garlic, peel the ginger and finely grate it.
2. Heat the rapeseed oil in a large pot over medium heat. Sweat the onions and ginger in it for about 5 minutes until translucent, add the garlic and spices and toast for 1 minute.
3. Add the sweet potato cubes, water and bay leaf, bring to a boil and then cover and simmer over low heat for about 20 minutes until soft.
4. Remove the bay leaf. Blend the soup very smooth with an immersion blender, stir in the coconut milk and season with salt and pepper.
5. Let the soup cool, transfer it to an airtight container and refrigerate until serving. It can be prepared up to one day in advance.
6. To serve, reheat the soup slowly and do not let it boil. Adjust the flavor with lime juice and serve sprinkled with lime zest, coriander and peanuts.