Vibrant Purple Sweet Potato Soup Recipe

Introduction:

Today, I am excited to share a unique dish inspired by the changing seasons. As the weather starts to cool down, I find comfort in warm, hearty meals that bring a touch of nostalgia. This recipe combines unexpected flavors to create a dish that will surprise and delight your taste buds.

Ingredients:

• purple sweet potatoes (500g)
• coconut milk (200ml)
• lemongrass (2 stalks)
• curry powder (1 tbsp)
• maple syrup (2 tbsp)
• cashews (100g)

Kitchen Tools:

• chef’s knife
• cutting board
• pot
• blender

I start by peeling and chopping the purple sweet potatoes into cubes. In a pot, I combine the diced sweet potatoes, coconut milk, chopped lemongrass, curry powder, and maple syrup. I bring the mixture to a boil and then reduce the heat to simmer until the sweet potatoes are tender.

Once the sweet potatoes are cooked, I remove the lemongrass stalks and carefully transfer the mixture to a blender. I blend until smooth, adjusting the consistency with more coconut milk if needed. The vibrant purple color of the sweet potatoes makes this dish visually stunning.

In a separate pan, I toast the cashews until golden brown and fragrant. I then sprinkle the toasted cashews on top of the creamy sweet potato soup for added crunch and a nutty flavor contrast.

This dish weighs approximately 1200g once cooked and serves 4 people. Each serving has around 300 calories.

One unique tip for this recipe is to garnish the soup with a drizzle of extra virgin olive oil for added richness and depth of flavor. The olive oil adds a luxurious touch that elevates the dish to a whole new level.

I hope you give this unexpected sweet potato soup a try and make it your own by experimenting with different toppings or spices. Enjoy creating and savoring this comforting dish!