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Sweet Potato Coconut Soup

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"This vegan and gluten-free soup is perfectly substantial and can be served any time of the year."
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Ingredients

1 h servings 265
Original recipe yields 8 servings

Directions

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  1. Heat oil in a soup pot over medium heat. Add onions and celery and cook until translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.
  2. Add ginger, curry power, bay leaves, salt, and nutmeg to the pot with the vegetables. Cook, stirring constantly, for about 1 minute. Add sweet potatoes, stock, rum, and lemon zest and bring to a boil. Reduce heat and simmer until vegetables are tender, 15 to 20 minutes. Remove and discard bay leaves. Pour pineapple juice into the pot and cook until warmed, about 3 minutes.
  3. Puree soup using a stick blender until smooth. Reheat gently, if necessary. Stir in lime juice. Garnish individual bowls with coconut flakes and cilantro.

Footnotes

  • Cook's Notes:
  • Use chicken stock if you are not following a vegetarian or vegan diet.
  • To toast shredded coconut, spread it on an unoiled baking sheet and toast at 350 degrees F (175 degrees C) in a standard oven or a toaster oven for 2 to 3 minutes, or until slightly browned.
  • Feel free to use grated orange peel in place of lemon zest, orange juice instead of pineapple j juice, and lemon juice in place of lime juice, and scallions in place of cilantro.

Nutrition Facts


Per Serving: 265 calories; 14.6 30.5 3.7 0 503 Full nutrition

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