Roasted Sweet Potato Coconut Stew

  • Roasted sweet potatoes add sweetness and texture to a chunky fall soup. Or is it a stew?

    Roasted sweet potatoes add sweetness and texture to a chunky fall soup. Or is it a stew? George LeClaire | Staff Photographer

 
Posted9/23/2014 5:45 AM

5 cups peeled and diced sweet potatoes

4 tablespoons olive oil, divided

 

½ teaspoon kosher or sea salt

3 carrots, sliced or diced

4 celery ribs, diced

2 onions, diced

3 garlic cloves, minced

6 cups vegetable stock

1 can (14 ounces) coconut milk

1 bag (10 ounces) fresh spinach

Hot sauce, for serving

Heat oven to 425 degrees.

Arrange sweet potatos in a single layer on a baking sheet; drizzle with 2 tablespoons olive oil and salt. Roast until tender and slightly caramelized, about 20-25 minutes. Set aside and allow to cool.

Add remaining 2 tablespoons olive oil to a soup pot and sauté carrot, celery, onion and garlic until tender. Add vegetable stock and bring to a boil.

Take half of the cooled sweet potato and place in a blender. Add the coconut milk and blend until completely smooth. Add to pot and stir. Reduce heat to simmer. Add remaining diced roasted sweet potatoes and fresh spinach. Season to taste; pass hot sauce at the table.

Serves eight.

Andrea Taylor, food52.com

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