Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/4 cup black sesame seeds
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the sweet potatoes, vegetable broth, black sesame seeds, ginger, cinnamon, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
3. Remove the pot from the heat and let it cool for a few minutes. Using a blender or immersion blender, blend the soup until smooth.
4. Return the soup to the pot and stir in the coconut milk. Heat the soup over low heat until warmed through.
5. Serve hot, garnished with additional black sesame seeds and a drizzle of coconut milk, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 30g
Protein: 4g
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- Instead of vegetable broth, you can use chicken broth or water.
- Instead of black sesame seeds, you can use white sesame seeds or omit them altogether.
- Instead of coconut milk, you can use heavy cream or almond milk.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or chopped nuts for added texture.
- Use butternut squash instead of sweet potatoes for a different flavor.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid hot soup splattering.
- If using a blender, blend the soup in batches to avoid overfilling the blender.
- Toast the sesame seeds in a dry pan over medium heat for a few minutes before adding them to the soup for a nuttier flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls with a swirl of coconut milk and a sprinkle of black sesame seeds on top.
Garnishes:
- Additional black sesame seeds
- Drizzle of coconut milk
- Croutons
- Chopped nuts
Pairings:
- Crusty bread
- Salad
- Roasted vegetables
Suggested side dishes:
- Grilled cheese sandwich
- Quinoa salad
- Steamed vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water until it reaches your desired consistency.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Be sure to cook the sweet potatoes until they are tender to avoid any raw potato taste.
- Store leftover soup in the refrigerator promptly and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Sweet potatoes have been cultivated for thousands of years and are native to Central and South America. They were brought to Europe by Spanish explorers in the 16th century and eventually made their way to North America. Black sesame seeds are commonly used in Asian cuisine and are known for their nutty flavor and health benefits.
Flavor profiles:
This soup is sweet and savory with a nutty undertone from the black sesame seeds.
Serving suggestions:
Serve this soup as a comforting and nutritious meal on a chilly day.
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