For those cold winter days, when it’s nice to eat something warm and replenishing, this sweet potato and coconut milk soup is smooth and somewhat spicy. You can find kaffir leaves in Asian stores or supermarkets. You’re going to love it!!
Time: 1.30 hrs Portions: 6
4 medium sweet potatoes
5 kaffir leaves
3 ½ cup chicken broth
400 ml of coconut milk
1 lemongrass stick
1 tbsp. olive oil Loretta kitchen
1 tsp. of sea salt Tamarugal crystals
1. Preheat the horn at 220 C. 2. Cut the sweet potatoes in half and place on a baking sheet. Add sea salt and olive oil. 3. Cover with alusa foil and bake for about 1 hour. or until soft and cooked through. Remove from oven and let cool. 4. With the help of a spoon, remove the pulp from the sweet potatoes.
5. In a pot, boil the coconut milk, chicken broth, lemongrass and kaffir for 10 min. over low heat. 6. In a juicer, grind the sweet potatoes together with half of the coconut milk mixture. 7. Heat the soup and serve in small bowls with the rest of the coconut milk. Add cayenne pepper on top of each well.
La Receta De, #Sweet #Potato #Coconut #Milk #Soup
❤ XOXO ❤