This weeks' meals have a particular goal: get rid of extras in the fridge! One leftover ingredient from the rice we made last week was coconut milk. We also had some sweet potatoes in the pantry, so I cleverly thought to make a sweet potato soup with coconut milk. The soup uses only a few ingredients and barely takes any time at all. This will definitely be a keeper in our repertoire and I'm already thinking of new versions of the soup (perhaps tomato-coconut soup will be next). I gave some of the soup to my vegan co-worker today, and he gave it the thumbs up, so maybe you should try it too.
Sweet Potato Coconut Soup
4 1/2 cups vegetable broth
1 (14-oz) can coconut milk (I actually used a little bit less because of the rice last week, but a whole can will work perfectly)
2 massive sweet potatoes, cubed
1 Tbs. lime juice
1 jalapeno, minced
1/4 cup cilantro, finely chopped
1. Bring vegetable broth, coconut milk, and sweet potatoes to a simmer. Continue to simmer until the sweet potatoes are tender. With an immersion blender, blend the soup to the desired consistency. We kept some of the sweet potato cubes whole for added texture, but it could be blended until smooth if preferred. If you do not have an immersion blender, blend the soup in batches in a regular blend with the top open and a clean cloth over top to allow steam to escape (this will help in making sure the soup doesn't explode out of the blender).
2. Add the lime juice and jalapeno. When ready to serve stir in most of the cilantro, leaving the rest to garnish. Garnish the bowls of soup with remaining cilantro.
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