Sweet Potato and Coconut Soup

November 10, 2015
Food & Nutrition Magazine Cover
The weather has finally changed. Nights are cold (well California cold) and the days are cool with a warm sun. The sun is setting earlier, and there is just this crispness in the air. It truly feels like fall, and winter is coming. And when the weather changes, I like to enjoy a bowl of soup. 
 
The dining commons are well known for their tortilla soup, clam chowder, and pozole. But today I thought I would share a new soup recipe from the Food & Nutrition Magazine. It is a Sweet Potato and Cashew Coconut Cream Soup.
 
This soup is colorful, rich and comforting. With its versatility, it could be used during almost any holiday event. Or just make it for yourself and enjoy it all week long. You can tell from my recipe that I like to estimate some amounts, and I have made some small edits to the original recipe. It is not an exact science, so feel free to add or subtract as you like. I think granny smith apples might also be a nice addition to the soup ingredients. 
 
Ingredients:
1 tablespoon olive oil
½ white onion, diced
2-3 garlic cloves, chopped
3 -4 cups sweet potato, diced
2 stocks celery, diced
1 medium carrot, diced
2 tablespoons yellow curry
¾ teaspoon salt
4 cups water
¼ cup full fat coconut cream
2 tablespoon cashew butter
¼ cup parsley- chopped for the garnish
 
Cashew Coconut Cream Ingredients:
¼ cup fat-free plain Greek Yogurt
1 tablespoon cashew butter
2 teaspoon full-fat coconut milk
1-2 teaspoons water
 
Directions:
In a large pot over medium heat add oil, onion, and garlic. Stir until translucent about 5 minutes. Add chopped sweet potato, celery, and carrot. Saute for 1 minute. Stir in curry powder and salt. Add water and bring to a boil. Once the water is boiling, reduce the heat to low and let simmer for 20 minutes or until the sweet potatoes are tender. Remove the soup from the heat and let cool. Add coconut milk and cashew butter, stir well to combine the two.  Blend the soup using a blender or an immersion blender.
 
Now make the cashew cream by adding the yogurt, cashew butter, and coconut milk together. Add water as needed until the consistency is thick. 
In case you are interested in the nutrition facts, you can find them listed below:
 
Nutrition Facts
Serving: 1 cup
Calories: 302
Total Fat: 14 grams
Sat Fat: 5 grams
Cholesterol: 1 mg
Sodium: 623 mg
Carbohydrate: 40 grams
Fiber: 6 grams
Sugar: 4 grams
Protein: 7 grams
Potassium: 807 mg
Phosphorus: 174 mg
 
Add a nice slice of whole wheat toasted bread for dipping and some fruit for dessert and you have yourself a warm, delicious and nutrition meal. 
 

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