Not that there’s anything wrong with the brown sugar and marshmallow treatment, but this Thanksgiving, might we suggest an altogether fresher take on sweet potatoes: this velvety ginger- and coconut-infused soup from Virtue’s Erick Williams. “Puréed vegetable soups tend to be a lot lighter while giving the same wow factor as hearty soups,” he says. “That makes them perfect before a larger meal.” Garnish with crab or shrimp, or keep it vegetarian with chopped pecans and shredded coconut.
Erick Williams’s Sweet Potato and Coconut Soup
Yield:4 servings
Active time:20 minutes
Total time:1 hour
2 Tbsp. | Coconut oil or vegetable oil |
1 | Sweet onion, diced |
2 | Garlic cloves, chopped |
2 Tbsp. | Grated fresh ginger |
½ tsp. | Salt, plus more to taste |
½ tsp. | Freshly cracked black pepper |
4 cups | Peeled and cubed sweet potatoes (about 2 medium ones) |
¼ | Jalapeño pepper, seeded and diced |
2 cups | Water |
1 | 14-oz. can coconut milk |
4 Tbsp. | Orange honey (or 3 Tbsp. regular honey and 1 tsp. orange zest) |
Chopped toasted pecans, for garnish | |
Toasted shredded coconut, for garnish | |
Minced parsley, for garnish |
![Cooking the potatoes](/wp-content/archive/images/2019/1119/C201911-T-Sweet-Potato-and-Coconut-Soup-cook.jpg)
Heat oil in a large pot over medium-low heat. Add onion and cook, stirring often, until soft and translucent but not browned, 15 to 20 minutes.
Stir in garlic, ginger, salt, and pepper, and cook another 5 to 6 minutes. Add sweet potatoes and jalapeños, and cook for another 5 minutes, stirring occasionally. Add water and bring mixture to a light simmer. Cover and cook until sweet potatoes are soft, 15 to 20 minutes.
![Blending the potato mixture](/wp-content/archive/images/2019/1119/C201911-T-Sweet-Potato-and-Coconut-Soup-blend.jpg)
Let mixture cool to room temperature, then add the coconut milk and honey. Working in batches, carefully pour the mixture into a blender and blend, starting on the lowest setting and gradually increasing to the highest, until smooth. As you’re blending, hold down the lid with a towel in case the soup expands and pushes the lid off.
![Finished soup](/wp-content/archive/images/2019/1119/C201911-T-Sweet-Potato-and-Coconut-Soup-garnish.jpg)
Transfer mixture back to pot and warm over medium heat. Add salt to taste.
Ladle soup into bowls, and garnish with pecans, coconut, and parsley.