Sweet potato and coconut soup with paprika. Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good! Low-Carb Snack Hearty sweet potato slices from the toaster. The smoked paprika gives the soup its intense flavour.
Blend the soup using a handheld blender or transfer to a high-speed blender and blend until smooth.
Put the sweet potato, pepper, onion and garlic on a baking tray.
Sprinkle with the paprika and seasoning, then drizzle with the oil.
Hello everybody, it's Jim, welcome to my recipe site. Today, we're going to prepare a distinctive dish, sweet potato and coconut soup with paprika. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good! Low-Carb Snack Hearty sweet potato slices from the toaster. The smoked paprika gives the soup its intense flavour.
To begin with this particular recipe, we must first prepare a few components. You can cook sweet potato and coconut soup with paprika using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sweet potato and coconut soup with paprika:
- {Prepare 1 stick of celery.
- {Take 1 clove of garlic.
- {Take 2-3 of carrots.
- {Get 1 of red pepper.
- {Make ready 1 of large sweet potato.
- {Make ready 1 of heaped tsp smoked paprika.
- {Make ready 1 of level teaspoon hot paprika.
- {Take 2 of vegetable stock cubes.
- {Prepare 200 ml of coconut milk (1/2 a can).
Add the sweet potato and cook for a few more minutes. Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. Warm up with our healthy sweet potato, coconut and lemongrass soup.. How to Make Sweet Potato Soup: Cook bacon in a large pot or French Oven, cook the bacon until crisp and remove from pot.
Steps to make Sweet potato and coconut soup with paprika:
- Finely chop the celery and then gently sweat it in a little oil or butter in a large deep pan until translucent (approx 5 minutes on a low heat)..
- Crush or finely chop the garlic and then add to the pan, continuing to sweat for a minute or two more..
- Meanwhile chop the remaining vegetables into small chunks (about 1cm is okay), adding to the pan as you go..
- Add both types of paprika (the smoked for flavour and the hot for, well, heat). Crumble in stock cubes and add water until all the veggies are covered. Don’t worry too much about exact quantity of water - you can always adjust your soup thickness later!.
- Bring to the boil and then allow to simmer for 20-25 minutes (until all veggies are soft)..
- Turn off the heat, add the coconut milk, and then blend in the pan with a hand blender until smooth. At this point, if it’s too thick, you can easily adjust the consistency by adding a touch more water..
Add the chicken stock, partially cover, and simmer until sweet potatoes are soft. Sweet potatoes bring the sweet and savory flavors. Along with the sweet potato, I added chunks of red potatoes, sliced carrot and lots of onion & garlic. The coconut milk, brown sugar, and tomatoes add to the sweetness and the minced serrano, paprika, cumin, and pepper help to balance it all out. Once melted add the finely chopped red onion and fry for a few minutes before adding crushed garlic.
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