Sweet Potato, Coconut Milk and Hazelnut Soup

Sweet Potato, Coconut Milk and Hazelnut Soup

Sweet Potato, Coconut Milk and Hazelnut Soup

Preparation time: 20 minutes
Cooking time: 35 minutes
Servings: 8 servings
A colourful, comforting soup topped with caramelized hazelnuts.

Ingredients

  • 3 sweet potatoes
  • 2-1/4cups coconut milk, divided
  • 1 yellow onion
  • 2 garlic cloves
  • Zest of 1 lemon
  • 1 tsp ground organic fair trade ground turmeric
  • 1 tsp ginger
  • 1/2 cup PRANA organic raw hazelnuts
  • 2 tbsp maple syrup
  • 1 tsp curry powder
  • 1/2 tsp sea salt

Preparation

  1. Peel and cut sweet potatoes into cubes.  Chop the onion and garlic.
  2. Heat the olive oil in a large pot and add the sweet potato, onion and garlic and cook for 10 minutes.
  3. Add the lemon zest, turmeric and coconut milk. Bring to a boil and cover and simmer for 15 minutes.
  4. Meanwhile, toss the nuts with the maple syrup, then add the curry powder and salt.
  5. On a baking sheet lined with a parchment paper, spread the nuts and bake at 300°F (150°C) for 15 minutes. Let cool, then chop coarsely and set aside.
  6. Heat 1/4 cup of coconut milk with a teaspoon of chopped ginger and set aside.
  7. Using an immersion blender, blend the soup until smooth and creamy. Adjust seasoning to taste.
  8. Serve topped with a spoonful of the heated ginger-coconut milk, and the roasted nuts.

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