Sweet potato and orange soup

Sweet potato and orange soup

Based on 23 ratings

Sebastian Copien, Chef and Cookbook Author

www.sebastian-copien.de

“This delicious soup and more quick recipes can be found in my cookbook “Fit-Mix” (ZS Verlag).”

Difficulty

Easy 👌
20
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
630 g sweet potatoes
75 ml orange juice
onion
1 clove garlic
2 tbsp coconut oil
1 tbsp shredded coconut
1 tbsp sea salt
12 g ginger
lemon (zest)
750 ml vegetable stock (hot)
2 tbsp coconut flakes for serving
4 tbsp mango for serving (diced)
4 tbsp green onions for serving (sliced)
4 tbsp cilantro for serving (chopped)
½ tsp lime zest for serving (organic)
salt to taste
pepper to taste
Metric
Imperial

Utensils

  • small pot
  • oven
  • cutting board
  • knife
  • baking sheet
  • blender
  • frying pan
  • fine grater

Nutrition per serving

Cal
326
Protein
4g
Fat
14g
Carb
45g

Step 1/4

Pre-heat oven to 210°C/410°F. Slice sweet potato approx. 1-in. thick. Peel and cut onion into wedges. Peel and finely dice garlic. Melt coconut oil in a small pot over low heat.
  • 630 sweet potatoes
  • 1 onion
  • 1 clove garlic
  • 2 tbsp coconut oil
  • small pot
  • oven
  • cutting board
  • knife

Pre-heat oven to 210°C/410°F. Slice sweet potato approx. 1-in. thick. Peel and cut onion into wedges. Peel and finely dice garlic. Melt coconut oil in a small pot over low heat.

Step 2/4

Add sliced sweet potato, onion, shredded coconut, melted coconut oil, garlic, sea salt, and pepper to a baking sheet and toss to coat. Bake at 210°C/410°F for approx. 20 min. Then remove from the oven and let cool down a bit.
  • 1 tbsp shredded coconut
  • 1 tbsp sea salt
  • pepper to taste
  • baking sheet

Add sliced sweet potato, onion, shredded coconut, melted coconut oil, garlic, sea salt, and pepper to a baking sheet and toss to coat. Bake at 210°C/410°F for approx. 20 min. Then remove from the oven and let cool down a bit.

Step 3/4

Peel and chop ginger. Transfer sweet potato mixture to a blender. Add ginger, lemon zest, hot vegetable stock, and orange juice. Blend for approx. 40 sec. on high, or until the mixture is smooth. Season with salt and pepper to taste.
  • 12 ginger
  • 1 lemon (zest)
  • 750 ml vegetable stock
  • 75 ml orange juice
  • salt to taste
  • pepper to taste
  • blender
  • cutting board
  • knife

Peel and chop ginger. Transfer sweet potato mixture to a blender. Add ginger, lemon zest, hot vegetable stock, and orange juice. Blend for approx. 40 sec. on high, or until the mixture is smooth. Season with salt and pepper to taste.

Step 4/4

Add coconut flakes to a pan set over medium heat and toast until they are slightly browned. Transfer soup to serving bowls. Serve with diced mango, toasted coconut flakes, sliced green onion, chopped cilantro, and lime zest on top. Enjoy!
  • 2 tbsp coconut flakes for serving
  • 4 tbsp mango for serving
  • 4 tbsp green onions for serving
  • 4 tbsp cilantro for serving
  • ½ tsp lime zest for serving
  • frying pan
  • fine grater

Add coconut flakes to a pan set over medium heat and toast until they are slightly browned. Transfer soup to serving bowls. Serve with diced mango, toasted coconut flakes, sliced green onion, chopped cilantro, and lime zest on top. Enjoy!

Looking for more recipes?

This and many more quick recipes can be found in Sebastian Copien´s cookbook “Fit-Mix” (ZS Verlag).

This and many more quick recipes can be found in Sebastian Copien´s cookbook “Fit-Mix” (ZS Verlag).