Name: Vegan Sweet potato with rosemary and coconut soup recipe by Caroline Radhakrishnan at BetterButter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Sweet potato, skinned and cubed - 1 medium (around 200 gm); Any cooking oil (butter if not vegan) - 2 tbsp; Onions peeled and sliced - 1/4 cup or 1 medium; Garlic - 10 cloves; Green chillies - 3 (or depending on heat levels); Fresh Rosemary, chopped - 2 tsp + 1/2 tsp for garnish; Veg Soup cube (Maggi) - 1; Fresh Coconut milk - 1 cup; Salt to taste - approx 1 tsp; Water - 3 cups + as desired

ABOUT Vegan Sweet potato with rosemary and coconut soup RECIPE

I had some sweet potatoes lying around and thought of getting rid of them by making a soup. I got the idea on my own but also took inspiration from the internet recipes.

Ingredients Serving: 4

Sweet potato, skinned and cubed - 1 medium (around 200 gm)
Any cooking oil (butter if not vegan) - 2 tbsp
Onions peeled and sliced - 1/4 cup or 1 medium
Garlic - 10 cloves
Green chillies - 3 (or depending on heat levels)
Fresh Rosemary, chopped - 2 tsp + 1/2 tsp for garnish
Veg Soup cube (Maggi) - 1
Fresh Coconut milk - 1 cup
Salt to taste - approx 1 tsp
Water - 3 cups + as desired

Instructions

Heat the oil in a pressure cooker and sauté the garlic and onions for a minute
Add the sweet potato, green chillies, rosemary, soup cube, salt and 3 cups of water and pressure cook for 2-3 whistles or 5 minutes.
Once cooled, puree it smooth in a blender.
Return it to the cooker, pour in the coconut milk and give it a boil. Add water if needed, to get the desired consistency.
Serve in soup bowls and garnish with fresh rosemary.

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