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Tangy sweet potato soup

October 25, 2010

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Do you ever try to hide ingredients to disguise food for your kids? That’s a tough call. I don’t endorse hiding ingredients, and my kids have grown to expect a variety of vegetables at meal time.  They also know that soup makes an appearance at our table often, and this time of year, I break out the sweet potatoes. I’ve been experimenting with sweet potato soup variations, prompted by sharing a bowl over lunch with a friend, dusting off a recipe from the archives, and putting to use a bounty of produce that I picked up at the October farmers’ market with my sister. This soup, paired with crusty bread, measures up like a meal of tangy and sweet reward.

Try this sweet potato soup recipe. 

Tangy sweet potato soup

Tangy sweet potato soup

Tangy Sweet Potato Soup

 4 medium sweet potatoes, rinsed and dried

2 tablespoons canola oil

1 onion, chopped

1 piece fresh ginger root, approximately 1 inch, grated

½ cup orange juice

½ cup sweetened condensed milk

4 cups vegetable broth

2 cups water

1 teaspoon allspice

2 teaspoons salt

½ cup sweetened shredded coconut

Preheat oven to 375 ° F. Pierce sweet potatoes and place on foil-covered baking sheet. Bake one hour. Remove and cool. Sauté onion and canola oil in stock pot. Add ginger and allspice. Stir over medium heat three-four minutes. Add orange juice, water, broth, condensed milk and salt. Stir. Remove skins and cube potatoes. Add potatoes and simmer 10 minutes. Stir in coconut and serve.

Yield: eight servings



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