Spicy Sweet Potato Soup with Greens
We're addicted to this soup! It's lovely with strips of tangy turnip greens floating throughout the warm, spicy broth. Feel free to substitute collards or spinach for the turnip greens if desired.
Ingredients
- 2 Tablespoons canola oil
- 2 medium sweet onions diced (2 cups)
- 1 large sweet potato peeled and cut into 1-inch cubes
- 3 garlic cloves peeled and minced
- 1 jalapeño pepper seeded and minced
- 2 teaspoons kosher salt
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 2 cups water plus more as needed
- 1 can coconut milk 13.5-ounce
- 1 small bunch turnip greens cut in strips
- 1 lime cut in wedges, for garnish
- 2 Tablespoons fresh cilantro chopped, for garnish
Instructions
- Place the oil in a large saucepan over medium heat and add the onions. Sauté 4 minutes, stirring occasionally. Add the sweet potatoes, garlic, jalapeños, salt, coriander, and turmeric. Sauté 2 minutes longer and add the water and coconut milk.
- Increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. With an immersion blender, puree the soup until smooth.
- Stir in the turnip greens and continue to simmer uncovered for 10 minutes. If the soup is too thick, add a bit more water. Divide the soup into serving bowls and top with a squeeze of the lime and a garnish of cilantro. Serve immediately.
- Use refrigerated leftovers within 3 days.
Notes
Recipe and photo from Sunday Dinner in the South, courtesy of Tammy Algood.
Copyright © 2015 Tammy Algood Killgore, aka Tammy Algood and Bryan Curtis. All rights reserved.
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