Despite the unusual good weather the autumun is surprising us with, the evenings are already chilly and comforting soups are much appreciated.
These sweet potatoes are a bit different from the typical orange coloured we find at the market. Among the different types that exist you can find these light yellowish ones with a pinky skin, their flavour is softer than the orange sweet potato and lighter at the same time.
Hope you will give it a try it's is quite a different one! Enjoy this dish with a sweet touch, my sweet potato soup :)
INGREDIENTS (Serves 4):
- 3 sweet potatoes, peeled and cut into small pieces.
- 1 potato, also peeled and sliced into small pieces.
- 1 shallot or onion, chopped
- 1 crashed garlic clove
- Virgin coconut oil
- 100 ml coconut cream
- 1 piece fresh peeled ginger
- Pink pepper and salt
- 800 ml water or vegetable stock
- 4 fresh basil leaves.
PREPARATION:
1. Preheat the oven at 200ºC.
2. Grease or use oven paper on an baking dish and add a little bit of water at the bottom and place the sweet potato, potato, shallot and garlic.
3. Pour some coconut oil all over along with salt and pepper.
4. Bake at 180ªC for 40 minutes or until the sweet potato is well cooked.
5. Remove from the oven and blend it well along with the ginger, water and basil until it gets creamy.
6. Pour the coconut cream and mix it (add more water if you like it less thick.)
7. Add salt and pink pepper to taste, and enjoy!
*Little tricks and tips*
- Substitutions: > I used this type of sweet potato but you can always use the classic orange one. >The ginger is perfectly optional. > Instead of coconut oil try with any other like olive oil, sesame, flax seed... > Any type of cream: traditional, soy, rice...can be used.
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