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Roasted sweet potato and coconut milk soup with friend sage

Roasted Sweet Potato & Coconut Milk Soup with Fried Sage

Course Main Dish, Soup
Servings 2 Serving

Ingredients
  

  • 3 1/2 Lbs Organic sweet potatoes Peeled and quartered
  • 1 Can Coconut milk
  • 3-4 Cups Homemade or high quality chicken stock
  • 1 Bunch Fresh sage
  • 4 Cloves garlic Peeled and minced
  • 3 Large Shallots Peeled and chopped
  • Extra virgin olive oil
  • Unrefined sea salt
  • Cayenne pepper
  • Freshly ground black pepper

Instructions
 

Soup

  • Preheat your oven to 425F. Arrange sweet potatoes on a baking sheet and drizzle on about 2-3 tablespoons of olive oil. Add salt and pepper, and toss with your hands to coat.
  • Roast for 30 minutes, flipping the potatoes after 25 minutes.
  • Finely chop about 6 sage leaves.
  • Pour coconut milk into a small space pan, and throw in chopped sage. Cook on low heat until it simmers, and take off heat. Set aside.
  • Heat up a large pot on medium heat and add 2 tablespoons of olive oil. Add shallots and cook for 3 minutes, until translucent. Add garlic and continue cooking for 2 more minutes.
  • Throw in roasted sweet potatoes and stir. Cook for 5 minutes. Lower heat and add coconut milk – stir – and add 2 cups of chicken stock.
  • Continue to stir, breaking up the sweet potatoes with the back of your spoon. Stir in the rest of the chicken stock, a little at a time, until fully incorporated.
  • Add a sprinkle of salt, black pepper and cayenne pepper. Cover and cook for 15 minutes.
  • Pour soup into a food processor and puree until smooth. When serving, drizzle on high-quality olive oil and top with fried sage (see below)

Fried Sage Leaves

  • Heat up olive oil in a small cast iron pan. Add sage leaves and cook for one minute. Drain on a paper towel