A creamy soup that brings out the gentle sweetness of root vegetables. Sweet potatoes are used with their skin to ensure fiber intake, and the sticky texture of taro adds to the satisfaction. Bone broth provides umami and collagen, while coconut milk gives it a mellow finish. This dish can be made quickly and tastes delicious even when cold.
About This Recipe
This soup is a comforting dish for the cold season, offering the gentle sweetness of root vegetables. The combination of sweet potato and taro is rich in dietary fiber and minerals, easy to digest, and satisfying, making it suitable for breakfast, a light lunch, or a dinner side dish. When we actually made it, the sticky texture of taro blended surprisingly well with the soup, and we were very satisfied. We use bone broth, but vegetarians can substitute vegetable broth for a similarly delicious result.Ingredients (2-3 servings)
- Sweet potato 1 (approx. 200g) *Wash thoroughly if using with skin
- Taro 2-3 (approx. 100g) *Peeled and quartered
- Leek (white part) 1/2 (minced)
- Bone broth (or vegetable broth) 300ml
- Coconut milk 100ml
- Grass-fed butter (or ghee) 1 tbsp
- Cinnamon 1/2 tsp
- Ginger powder 1/4 tsp (or grated fresh ginger 1 tsp)
- Sea salt to taste (while tasting)
- For garnish (optional): Thyme, a little coconut milk, black pepper
Instructions
- 1. Wash the sweet potato thoroughly and slice it into 5mm rounds with the skin on (if you're concerned about the skin, you can peel half of it). Peel the taro and cut into quarters, and mince the leek.
- 2. Heat butter in a pot or deep frying pan over medium-low heat, and sauté the leek without burning it. When fragrant and translucent, add the sweet potato and taro and sauté lightly (2-3 minutes).
- 3. Pour in the bone broth, cover with a drop lid, and simmer over low heat for about 15 minutes, or until the sweet potato and taro are tender. Remove any scum that rises to the surface during cooking.
- 4. Turn off the heat, and once cooled slightly, transfer the ingredients and broth to a blender and blend until smooth. If using an immersion blender, you can blend directly in the pot.
- 5. Return the soup to the pot, add cinnamon, ginger powder, and coconut milk, and warm over low heat. Season with salt to taste. Sprinkle with a little black pepper if desired.
- 6. Pour into bowls, drizzle with coconut milk, and garnish with thyme. The flavors will meld with residual heat, so it tastes even better after resting for a bit.
Nutrition & Health Points
This soup is rich in dietary fiber, which is expected to improve gut health. Sweet potatoes contain vitamin A (beta-carotene) and antioxidants, and using them with the skin allows for a higher intake of fiber and polyphenols. Taro is rich in potassium, which helps with swelling and blood pressure management, and its unique sticky component aids digestion. Bone broth contains collagen and minerals, supporting joint and skin health. Coconut milk contains medium-chain fatty acids, which help maintain satiety. Cinnamon and ginger are expected to promote blood circulation and have anti-inflammatory effects, making them recommended for cold seasons.Arrangement Tips
- Vegan: Replace bone broth with vegetable broth, and butter with olive oil or coconut oil.
- Richness UP: For a richer flavor, mix in a small amount of fresh cream or roasted nuts (a small amount of cashews) at the end.
- Stronger Spice: Add 1/2 tsp curry powder or cumin for an ethnic twist.
- Retain Texture: Instead of blending everything until smooth, it's also recommended to coarsely mash some to enjoy the texture of taro.
- Storage: Refrigerate for 2-3 days, freeze for about 1 month. When reheating, add water and warm to restore smoothness.