Eat

Sweet Potato Coconut Soup


It is that time of year again, soup season. My Grandma used to make soup every Sunday.There is something comforting about the smell of soup simmering on the stove. I decided to make a variation of Natasha’s Kitchen’s Sweet Potato Coconut Soup. I halved the recipe and put my own twist on it. Instead of using celery, I decided to use a bell pepper instead. My Jamaican roots, always make me crave a bit of heat, so I added cayenne pepper as well. 

Ingredients

1 Sweet Potato
4-5 Garlic Cloves
3 Slices of Bacon
1/2 Cup Coconut Milk
2 Cups of Chicken Broth
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Thyme
1.2 Teaspoon of Salt
1 Bell Pepper


Directions

  1. Use a soup pot and cook bacon for three to four minutes, remove from pot and chop it into pieces
  2. Pour three tablespoons of Garlic Flavored Coconut Oil in the pot and add chopped up garlic cloves. Satay for three to five minutes 
  3. Slice up Bell pepper and add to the pan, fry for a few minutes
  4. Peel and slice sweet potato, add to the pot
  5. Pour in two cups of chicken broth, add cayenne pepper and thyme
  6. Let simmer on the stove for 15 – 20 minutes
  7. Once sweet potatoes are soft, pour blender and puree
  8. Pour back into pot, and add coconut milk, stir until mixed together
  9. Serve in bowl, top with bacon. Season with salt and pepper
Serving makes two bowls of soup 

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