Pur­ple Sweet Po­tato Co­conut Soup


Yoga Journal - - TEACHER’S TABLE -

SERVES 4 1 tsp co­conut oil ½ medium yel­low onion or fen­nel bulb, chopped fresh ginger root (1⁄2-inch piece), thinly sliced 1 cup full-fat co­conut milk 1 cup veg­etable broth 2 small pur­ple sweet pota­toes, baked 1 tbsp le­mon juice ¼ tsp sea salt 1 tsp toasted sesame oil, to gar­nish

In a large pot or Dutch oven, heat co­conut oil over medium heat. Add onion and ginger, and sauté, stir­ring oc­ca­sion­ally, 5 min­utes or un­til ten­der. Whisk in co­conut milk and veg­etable broth. Bring to a boil, then re­duce heat and sim­mer, 5 min­utes.

Scoop sweet po­tato flesh from skins and cut into ½-inch chunks. Add to the pot, and cook for 5 min­utes.

Blend to a smooth purée us­ing an im­mer­sion blender, or let cool and purée in batches with a reg­u­lar blender.

Stir in le­mon juice, and sea­son with salt. Serve topped with a driz­zle of toasted sesame oil.

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