The Goods

Recipe: Sweet Potato, Coconut and Ginger Soup

If you’re a busy parent rushing to get dinner on the table, this scrumptious soup is the answer you’ve been looking for.

If you’re a busy parent rushing to get dinner on the table, this soup is the answer you’ve been looking for

If you’re a busy parent rushing to get dinner on the table, this scrumptious soup is the answer you’ve been looking for. Feed you and baby too, with this homemade Sweet Potato and Carrot Baby Food. Then, use half of the puree as the base to a hearty and satisfying Sweet Potato, Coconut and Ginger Soup. Perfect for the colder months, and full of fresh seasonal veggies, it’s mealtime made easy.

Ingredients

  • 2 large sweet potatoes
  • 3 large carrots
  • 2 inch chunk of ginger, peeled
  • 1-2 cloves of garlic
  • Water to thin out
  • 1 can coconut milk
  • Salt and pepper, to taste
  • Chives to garnish

Preparation

Peel sweet potatoes and carrots and chop into 1 inch chunks. Fill a medium sauce pot ¾ full of water and place a steamer basket on top. Wrap ginger and garlic in tin foil and add to steamer basket along with chopped carrots and sweet potatoes. Steam the veggies for 30 minutes until they are very tender. Remove ginger and garlic, set aside. Add carrots and sweet potatoes to a blender and puree until smooth, adding a splash of water if you need to loosen the mixture. 

For soup:

Add coconut milk to half of your sweet potato and carrot puree in the blender, reserving 2 tbsp for garnish. Next add steamed garlic and ginger, puree until smooth. Reheat in a sauce pot and season with salt and pepper to taste. Ladle into bowls and garnish with a drizzle of remaining coconut milk and chopped chives. Serve with toasted bread, enjoy!

Servings: Makes 4 servings

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