Chai Coconut Sweet Potato Soup

Chai Coconut Sweet Potato Soup

Created by Bauman College natural chef Hannah Conlon as part of the 2013 Bhakti Chai Recipe Challenge, this is a delicious soup, silky and creamy. Vegan and gluten free, it’s sure to impress guests or make your family happy on a chilly winter evening. For more heat, add a pinch of crushed red pepper flakes. Highlighted on Delicious Living!

INGREDIENTS
  • 2 cups Bhakti Chai concentrate
  • 1 tablespoon coconut butter or oil
  • medium onion, diced small
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 3 cups chopped carrots
  • medium garnet yam (dark sweet potato), peeled and diced
  • 3 cups vegetable stock
  • 1 1/2 (14-ounce) cans coconut milk
  • Juice of 1/2 lemon
  • Toasted cashews and thinly sliced apple, for garnish
PREPARATION
  1. In a small saucepan, gently boil Bhakti Chai over medium heat until reduced by half.
  2. In a large saucepan, heat coconut butter or oil over medium-high heat. Add onion and sauté until translucent, 5 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute. Add carrots and yams. Add chai reduction and reduce again by half. Add vegetable stock and cook for about 30 minutes, until carrots and yams are soft.
  3. Add coconut milk. Using an immersion blender (or in batches in a stand blender), puree soup until smooth and silky. Return to pot; add lemon juice and season with salt and pepper to taste.
  4. Heat through and serve, garnished with cashews and apples.

 

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