Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, sweet potato and coconut soup with paprika. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sweet potato and coconut soup with paprika is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Sweet potato and coconut soup with paprika is something that I’ve loved my whole life. They’re nice and they look fantastic.
Low-Carb Snack Hearty sweet potato slices from the toaster. Schwuppdiwupp in the oven and back out: herbal scones with lemon butter Add sweet potatoes, broth, coconut milk, chili powder, smoked paprika, salt and pepper. Using an immersion blender, blend soup until completely smooth.
To get started with this particular recipe, we have to prepare a few components. You can have sweet potato and coconut soup with paprika using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sweet potato and coconut soup with paprika:
- Prepare 1 stick celery
- Make ready 1 clove garlic
- Make ready 2-3 carrots
- Prepare 1 red pepper
- Prepare 1 large sweet potato
- Get 1 heaped tsp smoked paprika
- Prepare 1 level teaspoon hot paprika
- Prepare 2 vegetable stock cubes
- Get 200 ml coconut milk (1/2 a can)
The smoked paprika gives the soup its intense flavour. You may even opt for hot smoked paprika if you want even more heat; in which case my recommendation is to hold back on the cayenne pepper. Cook the diced onions and carrots in a large stock pot over medium high heat. Turn onto high heat, bring it to a boil, then reduce the heat to low to let.
Steps to make Sweet potato and coconut soup with paprika:
- Finely chop the celery and then gently sweat it in a little oil or butter in a large deep pan until translucent (approx 5 minutes on a low heat).
- Crush or finely chop the garlic and then add to the pan, continuing to sweat for a minute or two more.
- Meanwhile chop the remaining vegetables into small chunks (about 1cm is okay), adding to the pan as you go.
- Add both types of paprika (the smoked for flavour and the hot for, well, heat). Crumble in stock cubes and add water until all the veggies are covered. Don’t worry too much about exact quantity of water - you can always adjust your soup thickness later!
- Bring to the boil and then allow to simmer for 20-25 minutes (until all veggies are soft).
- Turn off the heat, add the coconut milk, and then blend in the pan with a hand blender until smooth. At this point, if it’s too thick, you can easily adjust the consistency by adding a touch more water.
Place the sweet potato, cut-side up, on a large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with salt. Set aside until cool enough to handle. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil.
So that is going to wrap this up with this special food sweet potato and coconut soup with paprika recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
