Sweet Potato & Coconut soup with Fresh Mango

For the past two months, I’ve pretty much stopped eating meat and in doing so I’ve had to invent a million and one ways to eat my veggies. While I used to focus my labor of culinary love on my animal friends, I now find myself romancing vegetables. I’m venturing into untested waters exhilarating. There may have been the slight kitchen mishap here and there but I’ve mostly been celebrating successes, including this soup.

I’ll admit, I’m not really a soup girl but every once in a while I crave something that’s quick, delicious  and light on the stomach a.k.a the hot version of a smoothie.

To be honest, I hardly did anything with this recipe. I wanted sweet and filling so I reached for some sweet potato. I also wanted creamy but dairy free so coconut milk did the trick. I even cheated with the vegetable broth by using a mix of vegetable stock cube and water. With little effort you get a creamy filling soup that bursts with freshness every time you bite into the mango that's dressed simply with mint and a touch of olive oil. This soup was fed to 5 and it won on a 4 to 1 scale. May I add that the 1 is Radar, our dog.

So I urge you to try this recipe, and don’t forget to tag me on social media @Dubaifitfoodie

You’ll need:
1 medium sweet potato, cut in small cubes
1 large onion, sliced thinly
2 cloves garlic, crushed
2-cups vegetable broth
1-cup coconut milk – I used full fat
¼ cup orange juice
2 tablespoons olive oil
Salt & Pepper, to taste
1 large mango, cut in cubes
1-teaspoon olive oil
Salt & Pepper, to taste
3 sprigs of mint, chopped

Start the soup by sweating the onions in a large pot over medium heat in 2 tablespoons of olive oil. Cook for a few minutes and then add garlic and some salt to help it soften.
Add the sweet potatoes and cook for 5 minutes stirring intermittently,
then season with some salt & pepper.
Add the vegetable broth and then bring to a simmer and cook for 35 minutes till the sweet potatoes are fork tender and the broth is reduced. Taste for salt and then add the coconut milk and orange juice and blend the mixture till smooth and creamy.
Transfer back to the pot if needed and keep heat on low until ready to serve.  
Just before serving, dress the mango with the olive oil and mint and spoon equally over portions of the soup.




FoodGbemi Giwa