I really love the taste of coconut. Especially “coconut juice,” or the milk from a Thai coconut (a white, cylinder coconut with a pointy top). I don’t get to eating these very often (they don’t really fit in the category of local produce..) and regular canned coconut milk is too rich to eat on a daily basis. Coconuts are very high in fat, and while the merits of it’s saturated fat content is debated (some say it’s miraculously healing and good for you, others say, stay away!), I take the middle ground: on occasion, it’s fine. Again, I believe an optimal diet has no more than 10% calories from fat, so considering coconut milk is 84% calories from fat, well you get the picture. So, while I love coconut and coconut milk, it’s use is reserved for special occasions. I have learned how to substitute the flavor without compromising on taste: plain soy milk with a small amount of coconut extract (I like Frontier Natural Flavors brand). I made this soup one night and served it over brown rice, with a side of steamed broccoli. The next night I used the leftovers to make the variation above where I added zucchini, green beans, peas, and rice noodles. My kids really love eating rice noodles.
Coconut Sweet Potato Soup
-
4 cups water/vegetable broth
-
1 vegetable bouillon cube (if you use water)
-
1 c. plain soy milk & 1/2 TBS. coconut extract OR use 2/3 c. coconut milk for richer broth
-
4-5 medium sized cooked yams/sweet potato without skins (I used 2 yams & 3 sweet potatoes)
-
1/2 TBS. Tumeric
-
2 tsp. sea salt
-
1 tsp. coriander
-
2 tsp. cumin
-
1/2 tsp. cinnamon
-
1 medium onion, diced
-
1/2 rounded tsp. ground ginger
-
2 cloves garlic
-
several pinches of cayenne pepper to taste
-
cilantro sprigs (for garnish)
Place all ingredients in blender. Blend until very smooth. If you have a Blend-tech or a Vita-Mix you can heat the soup in the blender. Otherwise, pour soup into a large pot and heat thoroughly and serve alone or over brown rice.
Variations: Add cooked thin rice noodles or vegetables (like frozen cut up green beans, zucchini, peas). Saute the zucchini before putting in the soup. Defrost frozen green beans or peas by placing in a colander and running hot water over the veggies until defrosted (this is much easier and better than boiling, or putting in the microwave).
