Sweet Potato & Coconut Milk Soup (Kiki's version)

Sweet Potato & Coconut Milk Soup (Kiki's version)

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 3

Ingredients


3 medium Carrots (chopped, optional)
1/8 tsp Chili powder (to taste, optional)
1/8 tsp Cinnamon (to taste, optinal)
2 tbsp Coconut milk
2 cup Water, filtered
1/8 tsp Curry powder (to taste, optional)
1/8 tsp Garlic powder (to taste, optional)
1/8 tsp Ginger, ground (to taste, optional)
1/8 tsp Onion powder (to taste, optional)
1 large pepper(s) Red bell pepper (de-seeded, chopped into large pieces)
1 large potato Sweet potato (peeled, diced into 1-inch cubes)
1 medium Zucchini (chopped, or other vegetables)
1 medium head Cauliflower (chopped - lightly steamed)

Instructions


1. Place sweet potato cubes in a large microwave-safe bowl or baking dish, add 3/4 cup water or until the water comes up about 1- inch high in the base bowl (the cubes do not need to be fully submerged in water; water simply needs to be present to create steam), cover bowl with plastic wrap, and heat on high-power for 13 to 15 minutes, or until sweet potatoes are very fork-tender (microwave temperatures and strengths vary and so will cooking times).

2. Transfer cooked potatoes to a high-speed blender or food processor, add the red pepper, prepared cauliflower, coconut milk, water, and blend on high power until very smooth and creamy.

3. Taste the soup and wait five minutes before seasoning it, and if desired season to taste. (Adding a pinch of salt and pepper to each individual's bowl before serving works fine too).

4. Optionally, garnish with finely diced red peppers, a drizzle of coconut milk, coconut oil, coconut butter, or olive oil; fresh herbs, nuts or seeds, dollop of sour cream or yogurt; a dash of salt, pepper, cinnamon, nutmeg, ginger.

5. Store soup in an airtight container in the refrigerator and reheat in the microwave or on the stovetop. Soup will keep for up to 5 days in the refrigerator or can be frozen for up to 3 months.

Enjoy!

Nutrition Facts

Per Portion

Calories 182
Calories from fat 29.5
Calories from saturated fat 19.3
Total Fat 3.3 g
Saturated Fat 2.1 g
Trans Fat 0
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.2 g
Cholesterol 0
Sodium 137 mg
Potassium 1252 mg
Total Carbohydrate 31 g
Dietary Fiber 7.9 g
Sugars 12.6 g
Protein 6.6 g

Dietary servings

Per Portion


Vegetables 6.9

Energy sources


Pygal69%452.3089461761266244.7139698967807816%293.1566711392737182.418317585165915%341.16742518314504116.3101427559220769%16%15%CarbohydratesFatProtein

Notes:

To make this recipe "GO BOTH WAYS": First off, this is a great starter or side with no edits required - veggie-friendly and omnivores alike can enjoy this simply as is in the original recipe. With that said, if you'd like to make it into a main, you can add a scoop of hemp or pea protein right at the very end (right before serving - just stir it in) for the vegetarians, and then omnivores can enjoy this with some pulled pork or chicken (either on-top or on the side). 

Recipe from:
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