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    You are in: Home / Recipes / Sweet Potato and Coconut Soup Recipe
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    Sweet Potato and Coconut Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    PinkCherryBlossom's Note:

    A fantastic vegan Thai soup from the Vegetarian society.

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    Units: US | Metric


    1. 1
      Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and lemon grass and cook for a further 3 minutes.
    2. 2
      Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender.
    3. 3
      Cool the soup slightly, then liquidise with half of the coconut cream and process until smooth.
    4. 4
      Return the soup to the saucepan, add the remaining coconut cream.and season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice.
    5. 5
      Ladle the soup into bowls and garnish with the lime zest.

    Ratings & Reviews:

    • on August 13, 2007


      Different and.....interesting. I forgot to take out the chunks of ginger before I blended which left the woody strings of ginger in the soup which wasn't fun and next time I would not put in the grated lime (or lemon) peel. Both mistakes spoiled what should have been a creamy soup. I will try this recipe again with these changes.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sweet Potato and Coconut Soup

    Serving Size: 1 (372 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 476.7
    Calories from Fat 265
    Total Fat 29.5 g
    Saturated Fat 23.6 g
    Cholesterol 0.0 mg
    Sodium 168.4 mg
    Total Carbohydrate 51.4 g
    Dietary Fiber 8.8 g
    Sugars 17.6 g
    Protein 7.0 g

    The following items or measurements are not included:

    fresh ginger

    vegetable stock

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