Sweet Potato Soup With Coconut Milk.

Sweet Potato Soup With Coconut Milk.

Can we sit and talk about white sweet potatoes? Let's talk about this superfood which is heavily packed with Vitamin A and B6  and has anti-inflammatory potential and reduces the risk of heart attacks. 

I have never actually liked sweet potatoes. Back at my Mom's, fried sweet potatoes with hot red chilli sauce was an early evening snack which found it's way from the Labone Junction Kelewele seller's frying pan to our dinner table. It was too sweet for my liking so for me it was a no-go area. 

But oh how things have changed of late. It's almost as though sweet potatoes sneaked up on me when I wasn't looking. This root vegetable happens to be loved by my husband and he picked a bagful whenever we went shopping. I was therefore compelled to learn new and cool ways to cook sweet potatoes which I can also enjoy. Maybe it was just the fried version which was not appealing to me. 

Lo and Behold! I discovered so many recipes on Pinterest for sweet potatoes; sweet potato fries, baked sweet potatoes, steamed and so much more! I decided to go with the soup version. 

Sweet potatoes are common in Ghana and actually more popularly fried than anything else. In the Northern Region its referred to as Alafie Wuljo in Dagbani meaning " Healthy Potato" . The crop was introduced to farmers in order to combat Vitamin A deficiency in communities. 

I used very simple local ingredients which you can easily get in the market for this recipe. You know how sometimes you get inspired by a particular recipe, only for you to go through the ingredient list and realise that most of them are not available at your local market? Yeah, I have been through that a few times myself. This is me developing a custom recipe for this soup which I know you will undeniably 😍😍. I used coconut oil as well for the flavour and extra-healthy boost! 

Here we go:

Ingredients

3 large white sweet potatoes diced into chunks

1 large onion diced

1 large chopped ginger

3 cloves of grated garlic

1 green chilli pepper chopped

1 tbsp coconut oil

2 tbsp curry powder

1 cup of homemade coconut milk

 

For the garnishing

3 tbsp chopped scallions

2 tbsp grated beetroot

Serves 2. 

Directions:

1. Place a saucepan on fire and add coconut oil. Once hot which is about in a minute, add in chopped onions and garlic. 

2. Saute and caramelise for about 3 minutes. When the onions are more transparent looking, then that's a great time to add in the ginger.

3. Sprinkle curry into the mix and stir around for an extra minute.

4. Drop in the Sweet Potatoes and stir around with mix for 2 minutes. 

5. Sprinkle chopped chilli on the potatoes

5. Pour in 2 cups of water and the coconut milk to cook the potatoes. Allow to cook over medium-heat till the potatoes are become soft. Use a fork to test if its done. If it easily yields then its cooked. 

6. Take off the heat and pour into a food processor or an immersion blender. I used an immersion blender which enabled me to control the texture of the soup. Some like it chunky or smooth. I was in the mood for a really smooth experience. 

7. After blending, pour out into the saucepan to warm through. Add a little salt to taste.

Sprinkle both garnishes on before serving and do make sure to serve hot 🍵.

This recipe is perfect for eating light before 6pm if you are trying to cut back on late eating. The soup was hot, not too spicy yet very flavourful thanks to the curry and coconut milk. You can store any leftovers in the fridge, just warm up when ready to use.