Sweet potato and orange soup

Sweet potato and orange soup

Based on 36 ratings

"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

Servings2
315 g
sweet potatoes
37½ ml
orange juice
½
onion
½ clove
garlic
1 tbsp
coconut oil
½ tbsp
shredded coconut
½ tbsp
sea salt
6 g
ginger
½
lemon (zest)
375 ml
vegetable stock (hot)
1 tbsp
coconut flakes for serving
2 tbsp
mango for serving (diced)
2 tbsp
green onions for serving (sliced)
2 tbsp
cilantro for serving (chopped)
¼ tsp
lime zest for serving (organic)
salt to taste
pepper to taste
MetricImperial

Utensils

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

How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-prepare-garlic

How to prepare garlic

homemade-vegetable-stock

Homemade vegetable stock

Nutrition per serving

Cal326
Protein4 g
Fat14 g
Carb45 g
  • Step 1/5

    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.
    • 315 g sweet potatoes
    • ½ onion
    • ½ clove garlic
    • 1 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 2/5

    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.
    • ½ tbsp shredded coconut
    • ½ 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 3/5

    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.
    • 6 g ginger
    • ½ lemon (zest)
    • 375 ml vegetable stock
    • 37½ 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 4/5

    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!
    • 1 tbsp coconut flakes for serving
    • 2 tbsp mango for serving
    • 2 tbsp green onions for serving
    • 2 tbsp cilantro for serving
    • ¼ 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!

  • Step 5/5

    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).

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