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Chilled Sweet Potato and Coconut Milk Soup

May 31, 2015

Now is the time of year for fabulous chilled soups for dinner, also cooking at midnight.


Chilled Sweet Potato and Coconut Milk Soup


  • 3 Lg. Sweet Potatoes (baked)
  • 1-2 T. Olive Oil
  • 1 Medium Onion (chopped)
  • 2 Medium Carrots (chopped)
  • 2 Celery Stalks (sliced)
  • 2 Cloves Garlic (minced)
  • Fresh Grated Ginger
  • 3 C. Vegetable or Chicken Stock
  • 1 Can Unsweetened Coconut Milk
  • Pinch or More of Red Pepper Flakes
  • 3 T Fresh Lemon Juice
  • 1/2 C. Coconut (optional for garnish)
  • 1/2 C. Pistachio Nuts (chopped: optional for garnish)


  1. Bake the sweet potatoes; cool and remove from skin; set aside
  2. Saute the onion, carrots, celery and garlic until softened in the oil; add the fresh grated ginger
  3. Add the stock and coconut milk and gently bring to a boil; reduce heat to simmer and cook for 5 minutes
  4. Add the potatoes and blend until desired consistency (smooth shown here)
  5. Add the salt, pepper, red pepper flakes and lemon juice and combine thoroughly (taste for corrections)
  6. Remove from heat and chill in refrigerator at least 3 hours or overnight
  7. Serve and chilled bowls and garnish




Serves: 4

Recipe adapted from




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