Coconut Sweet Potato Creamy Soup

Ingredients

Estimated total cost: €22.96 · €3.83/serving

• 450g (1lb) butternut squash, dicedEst. price €4.00–€6.00
• 2 tbsp high-quality sunflower oilEst. price €0.10–€0.25
• 1 onion, finely minced (soak in cold water for a milder flavor)Est. price €0.30–€0.80
• 1 leek, trimmed and finely mincedEst. price €1.00–€2.50
• 1 stalk of fragrant lemon grass, trimmed and split lengthwise (bruise for enhanced aroma)Est. price €0.50–€1.20
• 1 red chilli, halved, deseeded, and thinly slicedEst. price €0.20–€0.50
• 1 tsp freshly grated ginger root (use a microplane for maximum flavor extraction)Est. price €0.15–€0.30
• 1.25 litres (2 1/4 pints) homemade vegetable broth (for optimal taste)Est. price €1.25–€3.75
• 4 tsp concentrated tomato pureeEst. price €0.20–€0.40
• 400g can of rich coconut creamEst. price €15.00–€25.00

Steps

1. 1

   Begin by setting the oven temperature to 200°C (400°F/gas mark 6) to preheat.

2. 2

   In a baking tin, arrange the sweet potatoes and generously drizzle 1 tablespoon of sunflower oil over them. Roast in the oven for 20–30 minutes until they are tender. Once done, remove from the oven and set aside for later use.

3. 3

   In a pan set over medium heat, warm the remaining 1 tablespoon of oil. Introduce the onion, leek, lemon grass, half of the chilli, and ginger to the pan and cook for about 4 minutes until softened, stirring occasionally. Combine the roasted sweet potato with the stock and tomato purée in the pan. Increase the heat to bring it to a boil. Once boiling, lower the heat and let it simmer for 10 minutes until the liquid has reduced slightly and all vegetables have become tender throughout.

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• Cultural note

  Coconut Sweet Potato Creamy Soup is inspired by Thai cuisine, incorporating fragrant lemongrass, red chili, and coconut cream. These ingredients are commonly used in Thai cooking to create rich and flavorful dishes. The combination of sweet potatoes and coconut cream reflects the influence of tropical ingredients in…

• Seasonal note

  This Coconut Sweet Potato Creamy Soup is perfect to prepare during the fall and winter seasons when butternut squash and sweet potatoes are in peak season. The warming flavors and creamy texture make it a comforting dish for cold weather.

• Health note

  This soup is a nutritious choice, providing a good source of vitamins A and C from the butternut squash and coconut cream. It is high in calories and fat, so portion control is important. The fiber content from the vegetables and ginger root can aid in digestion.