This Sweet Potato Soup (with Rum!) recipe has evolved over the years. I originally found a version of the recipe from The Ethnic Vegetarian by Angela Shelf Medearis. Over the years, and through many experiments in and out of my cooking classes, the recipe involved to what you see today. Hope you enjoy it!
Sweet Potato Soup Ingredients
- 11/2 Tablespoons olive oil
- 1 Onion, diced
- 2 Cloves garlic, minced
- 1 Teaspoon salt
- ½ Teaspoon, ground turmeric
- ¼ Teaspoon ground white pepper
- 1 ½ Pounds sweet potato, peeled and cubed
- 4 ½ Cups chicken or vegetable broth
- 1 ¾ Cups unsweetened coconut milk
- ½ Teaspoon sugar
- 2 Tablespoons rum (Optional)
- Fresh thyme
- Sour cream for garnish
In a large saucepan over medium heat saute the olive oil and diced onions until the onions are translucent about 8 minutes. Add garlic, turmeric, and white pepper cook an additional 2 minutes.
Add the sweet potato along with the salt, saute for 10 minutes. Add the stock, coconut milk and the whole scotch bonnet pepper. The pepper is in the pot to give flavor not heat, when stirring the pot be careful not to burst the pepper. Cover and simmer for 15 minutes. Remove the scotch bonnet pepper from the soup. Adjust the seasoning by adding salt and fresh ground black pepper. Add the fresh thyme and continue to cook the vegetables until everything is cooked through.
This is when you will determine the texture of your soup. If you like a chunky soup, mash the large chunks with a fork or lightly blend. For a smooth soup, blend the soup in batches returning it to the pot or use a hand blender and puree the soup directly in the pot. If the soup is too thick, add more stock to thin it out. This is when you would add the rum if you are using it. If children are eating the soup, serve them first before adding the rum.
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