House of Asia > Recipes > Sweet potato cream with coconut milk and ginger

Sweet potato cream with coconut milk and ginger

45 min.

4 servings

slightly spicy

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Even though spring is just around the corner, there's no need to give up on hearty and warming dishes. This time, it's time for creamy sweet potato soup with coconut milk and ginger. This soup not only has a pleasantly creamy consistency but also a unique ginger-garlic aroma. Be sure to try it!

Ingredients

1 spoon ginger garlic chili pastes
2 tsp yellow curry paste
400 ml coconut milk 17-19% organic
3 tablespoons light soy sauce
2 tablespoons of shrimp paste
1 liter of vegetable or chicken broth
2 medium sweet potatoes, diced
1 carrot, diced
2 medium onions, diced
3 potatoes, diced
2-3 tablespoons of olive oil for frying

To serve

3 tablespoons pink pickled ginger chopped
1 spoon lime juice
4 tablespoons of frozen green peas
1 tablespoon chopped green onions
1 tablespoon of white sesame seeds
Coriander and dill leaves for decoration

A method of preparing

Peel and chop the sweet potatoes, onions and carrots.
Cover the green peas with boiling water and let steep for 5 minutes. Drain and transfer to a bowl, add chopped ginger and spring onion. Lightly salt and drizzle with lime juice and a tablespoon of olive oil. Toast the sesame seeds in a dry pan.
Pour olive oil into a pot. Sauté the curry paste and garlic, ginger, and chili paste. Add the chopped vegetables and sauté for 3-4 minutes. Pour in the broth and simmer, covered, until the vegetables are tender. Finally, add the coconut milk. Blend the soup until smooth and season with soy sauce.
Ladle the soup into bowls. Top with the peas and ginger. Garnish with herbs and toasted sesame seeds.