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INGREDIENTS
- 2 large sweet potatoes, diced
- 500 ml vegetable broth or water
- 400 ml full-fat coconut milk (canned)
- 1 tablespoon vegetable oil
- 1 red onion, finely chopped
- 2 cloves crushed garlic
- 1 teaspoon apple cider or white wine vinegar
- salt to taste
- paprika to taste (can be smoked)
- cinnamon to taste (approx. 2 tsp recommended)
- coriander to taste (approx. 2 tsp recommended)
PREPARATION
- 1Heat the oil in a pot and sauté the onion until translucent, then add the garlic at the end and fry for another half to 1 minute (be careful not to burn it).
- 2Then add the spices and sweet potato, pour in the broth or water. Bring to a boil and cook covered until soft: it takes about 15-20 minutes on low heat. Add the coconut milk and blend/puree until smooth with an immersion blender.
- 3Dietitian Szarka Dorottya's tip: 'If you want to make the soup even richer and more abundant in pigments and antioxidants, cook one or two carrots, parsley root, a piece of celery, or any other leftover vegetables along with the sweet potato. It's an excellent idea for using up leftovers. This way, the dish will not only be richer in fiber, but its taste will also become deeper and more characteristic – so it can even stand its ground as a one-pot meal!'
- 4Source: Mentes Anyu EXPRESSZ szakácskönyve; portrait photo: Nagy Gábor
- 5This soup is not only nutritious and visually appealing, but every spoonful is a true indulgence. The silky coconut cream and the sweet creaminess of the sweet potato form a perfect pair, complemented by the warmth of the spices. It's quick to prepare yet special – a perfect choice for a cooler weekday evening or a relaxed weekend lunch.
Nemes Dóra (Mentes Anyu)
Nemes Dóra, journalist, editor, and the founder of the Mentes Anyu community. First and foremost, a mother of three.