Coconut Yam And Leek Soup Recipes

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SWEET POTATO SOUP WITH COCONUT MILK



Sweet Potato Soup with Coconut Milk image

Sweet potato soup made with coconut milk. Serve with sour cream and more leeks.

Provided by Trey Rightnowar

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 7

4 pounds sweet potatoes, peeled and cubed
1 tablespoon salted butter
¼ cup chopped leeks
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 pinch ground black pepper
1 pinch cayenne pepper

Steps:

  • Melt butter in a pan over medium-high heat. Add leeks and saute in the hot butter until translucent, 5 to 7 minutes. Add sweet potatoes and saute, 3 to 5 minutes. Pour in coconut milk. Stir in chicken stock, ground black pepper, and cayenne. Let simmer, stirring occasionally, until potatoes are tender, about 30 minutes.
  • Blend soup with an immersion blender; serve.

Nutrition Facts : Calories 404.4 calories, Carbohydrate 49 g, Cholesterol 3.9 mg, Fat 22.5 g, Fiber 8 g, Protein 5.7 g, SaturatedFat 19.5 g, Sodium 234.1 mg, Sugar 9.7 g

YAM & LEEK SOUP



Yam & Leek Soup image

We love good soups and to combine sweet potatoes and leeks is definitely a marriage made in heaven. This soup is thick, rich and hardy and good hot or cold.

Provided by Jo Zimny

Categories     Vegetable Soup

Time 45m

Number Of Ingredients 13

1 Tbsp red palm oil
1 medium sweet onion, chopped
3 clove garlic chopped fine
3 large leeks, green bottoms removed, top white part cut in rings and cleaned
1 large green apple, peeled and cored
2 tsp ground cumin
1/4 tsp fresh ground nutmeg
1 tsp dried sage
4 c filtered water
4 medium yams, peeled and chopped into large cubes.
1 can(s) premium coconut milk
good quality sea salt and fresh ground pepper to taste
1 Tbsp dried parsley for garnish (optional)

Steps:

  • 1. Saute the onions with the palm oil in a large sauce pan or soup pot over medium heat for a few minutes. Stir frequently to prevent the onions from browning or burning, just soften them.
  • 2. Add the apple, garlic and leeks to the pan and saute for approximately 5 minutes to allow everything to get soft.
  • 3. Sprinkle in the cumin, nutmeg and sage and stir in well.
  • 4. Add the water and yams. Bring to a boil and simmer for about 20 minutes until the yams are soft.
  • 5. Remove the soup from the heat and slowly mix in the coconut milk and give it a good stir. Season with salt and pepper.
  • 6. Puree the soup right in the pot with a stick blender, it's so easy to do it this way. Serve in a bowl and sprinkle a little parsley on top to garnish.
  • 7. Serve either hot or cold. I like it both ways. It's good the next day since it gives the seasonings a chance to permeate through the soup.
  • 8. Enjoy!

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