Ginger-Infused Sweet Potato Coconut Soup
Makes 4 to 6 servings
- 2 cups water
- 2 pyramid bags of Teatulia®'s Ginger Herbal Infusion
- 1 tablespoon canola oil
- 1 large yellow onion, roughly chopped
- 2 cloves of garlic, chopped
- 1 one-inch piece of fresh ginger root, peeled and chopped
- 1 tablespoon ground garam masala
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 4 medium sweet potatoes (or yams), peeled and cut into 1-inch chunks
- 2 (14-ounce) cans coconut milk
- 2 or 3 whole fresh or dried kaffir lime leaves (optional)
- 1 tablespoon sweet chili sauce
- 1 ½ teaspoons soy sauce
1. Boil the water, pour it over the ginger tea blend, and steep for 7 to 10 minutes. Strain, discard the tea leaves, and set aside the brewed tea.
2. While the tea is steeping, heat the oil in a large saucepan or soup pot over medium heat. Add the onions, and cook for about 10 minutes, until the onions are very soft.
3. Add the garlic, ginger, garam masala, cumin, salt, and white pepper to the onions, and cook for 2 more minutes.
4. Add the sweet potatoes to the pot, stirring to coat them with the spiced onion mixture. Pour in the brewed ginger tea and coconut milk, and bring the mixture to a boil. Turn the heat down to a visible simmer, then stir in the kaffir lime leaves, sweet chile sauce, and soy sauce, and simmer for about 20 minutes, until the sweet potatoes are very soft and falling apart when you put a fork through them. Taste the broth, and adjust any seasoning, if necessary.
5. Carefully, and in batches if necessary, add the soup to a blender, and puree until very smooth. Put the pureed soup back on the stove over low heat, and serve.
- You can make the soup as spicy as you like by adding additional ginger, pepper or chili sauce while it’s simmering.
- Serve with chopped cilantro or parsley and some spicy condiments on the side to season the soup by the bowlful.
- This soup freezes really well.