Sweet potato and coconut soup with paprika
Sweet potato and coconut soup with paprika

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sweet potato and coconut soup with paprika. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This cozy white bean and sweet potato soup recipe is everything you need for fall–filling, warm, and vegetarian. Get the recipe on Paprika Southern. Paprika Southern is a Savannah, GA-based styling and photography studio specializing in food styling and food photography.

Sweet potato and coconut soup with paprika is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Sweet potato and coconut soup with paprika is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook 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:
  1. Prepare 1 stick celery
  2. Get 1 clove garlic
  3. Prepare 2-3 carrots
  4. Make ready 1 red pepper
  5. Make ready 1 large sweet potato
  6. Prepare 1 heaped tsp smoked paprika
  7. Get 1 level teaspoon hot paprika
  8. Prepare 2 vegetable stock cubes
  9. Make ready 200 ml coconut milk (1/2 a can)

Once melted add the finely chopped red onion and fry for a few minutes before adding crushed garlic. Once the onion is soft and translucent add the spices. Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. Warm up with our healthy sweet potato, coconut and lemongrass soup..

Steps to make Sweet potato and coconut soup with paprika:
  1. 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).
  2. Crush or finely chop the garlic and then add to the pan, continuing to sweat for a minute or two more.
  3. Meanwhile chop the remaining vegetables into small chunks (about 1cm is okay), adding to the pan as you go.
  4. 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!
  5. Bring to the boil and then allow to simmer for 20-25 minutes (until all veggies are soft).
  6. 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.

This sweet potato, chilli, and coconut soup with a hint of lime is delicious. It's perfect for the approaching Winter months. Add the sweet potato and cook for a few more minutes. Heat the oil in a large soup pot over medium-high heat. Add splashes of water as needed to decaramelize the pan and prevent burning and sticking.

So that is going to wrap this up for this special food sweet potato and coconut soup with paprika recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!