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SWEET POTATO SOUP WITH CHORIZO AND COCONUT CREAM – sweet potato soup with chorizo and coconut cream
Stav Kogan

SWEET POTATO SOUP WITH CHORIZO AND COCONUT CREAM

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 sweet potatoes, peeled and cubed
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp grass-fed butter
  • 3 garlic cloves, chopped
  • 1 onion, chopped
  • 2 dried bay leaves
  • 5 cups chicken broth
  • 1 lb chorizo, sliced
  • 1 (13.5-ounce) can full-fat coconut milk, refrigerated (reserve 2 to 3 tablespoons for garnish)
  • 2 tbsp chopped fresh chives, for garnish
  • On a large roasting pan, drizzle the sweet potatoes with the olive oil, and roast until browned and fork-tender, 25 to 30 minutes.

Method
 

  1. Preheat the oven to 400°F.
  2. While the sweet potatoes are cooking, in a large saucepan over low heat, melt the butter.
  3. Sauté the garlic and onions for 10 minutes.
  4. Add the roasted sweet potatoes, bay leaves, and broth, and raise the heat to medium-high.
  5. Bring to a low boil, reduce the heat to low, and simmer for 10 minutes.
  6. In a small skillet, cook the chorizo until crispy, 5 to 7 minutes.
  7. Remove the soup from the heat, and add about ⅓ cup of the cream from the top of the refrigerated can of coconut milk (leave a few tablespoons for topping).
  8. Stir well, and carefully purée the soup using either an immersion blender or countertop blender. (If using a countertop blender, blend in batches and hold a clean dishtowel over the lid while blending to avoid hot soup eruptions.)
  9. In a small bowl, beat the extra coconut cream with a whisk or hand mixer until fluffy.
  10. Pour the soup into serving bowls, and top with whipped coconut cream and 3 to 4 pieces each of crispy chorizo.
  11. Garnish with the chives, and serve.

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