From the Jewish Food Hero Kitchen: Sweet Potato Coconut Soup

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From the Jewish Food Hero Kitchen- Sweet Potato Coconut Soup >>

This dairy-free sweet potato coconut soup is smooth, tasty and filling.  Children and adults enjoy this soup.  Sweet potatoes endlessly please and nourish.

The recipe calls for a small amount of coconut cream – just enough to make the soup velvety (and not too much to make the soup too rich).

This soup can be served as an appetizer or as a main dish.

This soup recipe is Pesach-friendly* and it can be enjoyed all year around.

Download a printer-friendly version here

Sweet Potato Coconut Soup
Sweet Potato Coconut Soup
Jewish Food Hero
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  • 3-4 shallots, diced
  • 1.8 lbs (800 g) sweet potato
  • 1 medium carrot
  • 2 cloves of garlic, prepared using a garlic press
  • ½ teaspoon cinnamon
  • 1 tbsp coconut cream
  • 8 cups organic low sodium broth vegetable stock or water
  • Salt, to taste
  • Pepper, to taste
  • Garnish: Green onion
  • 12-inch fry pan
  • Blender
  • Garlic press
  • Soup pot
  • Vegetable peeler

  1. Place diced onion and pressed garlic into fry pan with ¾ cup of vegetable broth and cook for 5-7 min until shallots are transparent
  2. Peel the potatoes and carrot and dice into large pieces and soak in water for a minimum of 10 min.
    Using the soup pot:
  1. Place the sweet potato, carrot, onion and garlic.
  2. Add 8 cups of vegetable broth, 1 tbsp of coconut cream and cinnamon
  3. Bring to a boil. Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.
    In the blender:
  1. Puree the soup in batches until smooth
  2. Add more vegetable broth if you want to thin the soup out.
  3. Serve hot is small or large bowls
  4. Garnish with green onion

Serving Size: 6-8

Download a printer-friendly version here

If you like this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals

Jewish Food Hero Cookbook //



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