Sweet Potato Coconut Soup
Despite the sweet ingredients, this is a hearty and delicious soup. Increase the coconut milk to a full can if you want a richer coconut flavor. You can toast the cinnamon, Garam masala, and cumin in a dry skillet over medium-high heat. Once they release their aroma, remove from heat and add to soup mixture.
INGREDIENTS | SERVES 6–8
3 large sweet potatoes
1 cup red lentils
1 cup Chicken Stock (Chapter 3) or vegetable stock
4 cups water
½ teaspoon cinnamon
2 teaspoons Garam masala (Indian spice mix)
1 teaspoon ground cumin
½ (14-ounce) can coconut milk
Salt, to taste
Toasted pine nuts (optional)
Plain yogurt (optional)
Peel and chop potatoes; rinse and drain lentils.
Combine all ingredients except coconut milk and salt in a large saucepan; bring to a boil.
Reduce heat; simmer until potatoes are tender.
Skim off any foam that forms on the surface while cooking.
When done, add coconut milk and salt.
Using a hand wand or a blender, purée until smooth.
Serve topped with toasted pine nuts and a dollop of plain yogurt.
PER SERVING Calories: 180 | Fat: 6g | Sodium: 70mg | Carbohydrates: 28g | Fiber: 5g | Protein: 8g
This combination of Indian spices is a traditional mix of cinnamon, roasted cumin, green or black cardamom, nutmeg, cloves, and mace. Garam masala helps warm the body and adds depth to a recipe. Make your own by buying the ingredients separately and grinding them in an electric coffee grinder or with a mortar and pestle.