0 0
Creamy Sweet Potato Soup with Aromatic Wild Rice

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 cups chicken stock or 4 cups vegetable stock
1/3 cup unsweetened grated coconut or 1/2 cup canned unsweetened coconut milk
2 tablespoons oil
1 large onion, chopped
3 garlic cloves, minced
1 jalapeno pepper, seeds and ribs removed, sliced thin (if you like your soup on the spicy side you can add some or all of the jalapeno seeds)
1 1/2 lbs sweet potatoes, peeled and cut into 3/4-inch cubes (about 3)
1 teaspoon salt
1 tablespoon grated gingerroot
1/4 cup sour cream (or more if you want a creamier soup)
1 cup long-grain rice

Nutritional information

560.6
Calories
159 g
Calories From Fat
17.7 g
Total Fat
7.7 g
Saturated Fat
13.5 mg
Cholesterol
1032.5 mg
Sodium
87g
Carbs
7.6 g
Dietary Fiber
13.3 g
Sugars
13.5 g
Protein
531 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Creamy Sweet Potato Soup with Aromatic Wild Rice

Features:
    Cuisine:

    This was wonderful! I admit, I have never tried sweet potato soup before, and I was a little afraid to even try it, but I am so glad I did! I made it exactly as directed, using the vegetable stock, an entire jalapeno and the coconut milk options. Even my husband loved it and he despises anything with coconut. I only pureed half the soup so as to leave it with some texture.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Sweet Potato Soup With Marooned Rice,This is a beautifully seasoned and easy to prepare sweet potato soup that surrounds a bed of rice. The simple ingredients meld together perfectly without one ingredient overpowering the other. You can control the amount of heat by adding more or less jalapeno seeds. Truly a gourmet soup in appearance and taste that is ready in minutes! This recipe was created for RSC #8.,This was wonderful! I admit, I have never tried sweet potato soup before, and I was a little afraid to even try it, but I am so glad I did! I made it exactly as directed, using the vegetable stock, an entire jalapeno and the coconut milk options. Even my husband loved it and he despises anything with coconut. I only pureed half the soup so as to leave it with some texture.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    In a Microwavable Measuring Cup or Container, Microwave 1 Cup of Chicken Broth on High For 4 Minutes or Until It Reaches a Boil. Add 1/3 Cup Coconut and Set Aside to Cool. (omit This Step If Using Canned Coconut Milk).

    2
    Done

    Heat Oil in a Large Pot Over Medium Heat. Add Onion and Cook Until Translucent (about 5 Minutes). Add the Garlic and Jalapeno and Saut For an Additional Minute.

    3
    Done

    Add Sweet Potatoes, Remaining 3 Cups of Chicken Stock, Salt and Ginger. Bring to a Boil and Then Simmer For 20 Minutes Partially Covered.

    4
    Done

    Meanwhile, Cook One Cup of Long-Grain Rice According to the Packages Directions.

    5
    Done

    If Using Fresh Cocolnut, Strain the Coconut and Squeeze to Extract as Much Liquid as Possible and Add the Liquid to the Soup. If Using Canned, Add It Now. Stir in Sour Cream and Remove from Heat.

    6
    Done

    at This Point You Can Puree the Soup or Just Ladle It Into a Bowl With a Mound of Rice in the Center.

    Avatar Of Jacob Hernandez

    Jacob Hernandez

    Taco titan serving up authentic Mexican street food with a modern twist.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    K-Jons Creole Shrimp Cocktail
    Amazingly Juicy And Flavorful Roasted Chicken
    next
    Amazingly Juicy And Flavorful Roasted Chicken
    Featured Image
    previous
    K-Jons Creole Shrimp Cocktail
    Amazingly Juicy And Flavorful Roasted Chicken
    next
    Amazingly Juicy And Flavorful Roasted Chicken

    Add Your Comment

    5 × one =