Thursday, November 11, 2010

Sweet Potato Soup *

2 – 2 ½ lbs sweet potato, cooked and skin removed
2 cups plain or unsweetened soymilk or other non-dairy milk
3 cups So Delicious Original Coconut Milk Beverage
1 ¼ tsp garam masala
½ tsp salt
2 TBSP grade B maple syrup or agave

In a large pot mash the sweet potato thoroughly with a potato masher. If you want a smooth soup be sure not to leave any lumps. Stir in the remaining ingredients and heat the soup over medium (or medium-high and pay close attention to avoid burning). Serve hot.

My seasoning in relatively mild since I have to accommodate the taste buds of a 4-year-old. You may wish to add more garam masala to taste, but keep in mind that this soup will taste spicier as leftovers than the day you make it.


  1. This sounds delicious! Just curious: Why did you use both soy milk and coconut? I can't have soy, and I was wondering if I could use all So Delicious to make this.

  2. I used both soy and coconut to add some protein to the soup. You could certainly use just coconut or try rice milk or some other nondairy milk. If you use all coconut your soup will just be extra creamy!

  3. I followed your recipe but lowered the amount of liquid so I could just make some creamy sweet potato mash for Thanksgiving. It was super delicious! I hope you post some more recipes soon!