Sweet Potatoes and Coconut

Okay, I tried it.

I think I was semi-successful at recreating the soup I had in Ireland, Sweet Potato and Coconut Soup.

Just a few notes. Mine doesn’t have the rich orange color that yours probably will. I had to use sweet potatoes, batata doce, from here in Brazil which have a white flesh and look like this.

I’m looking forward to trying it with sweet potatoes from home when I return around the holidays. The starch from the potatoes makes this a really thick soup so if you like it thinner add more chicken stock. I loved it, but my husband said it was a little too sweet for him.

4 – 5 large sweet potatoes, peeled and chopped
1 medium onion, chopped
1 large carrot, chopped
2 tbsp Extra Virgin Olive Oil
3 cloves garlic, chopped
1 tbsp unsalted butter
¼ tsp sugar
2 tsp cinnamon
4.5 cups chicken stock or broth
½ cup light coconut milk

Heat olive oil in soup pot, add potatoes, onion and carrot. Cook on medium for about 8 minutes stirring frequently. Add garlic, butter and sugar; cook about 10 minutes more, stirring frequently. Add cinnamon and stir to coat vegetables, about 30 seconds. Add chicken stock, bring to a boil; reduce heat and simmer, partially covered, for 10 minutes, or until vegetables are tender.

Using an immersion blender, puree all ingredients until smooth. Stir in coconut milk. Garnish with finely shredded coconut, if desired. Makes 6 servings.