Sweet Potato Soup with Marooned Rice
Dive into the comforting warmth of Sweet Potato Soup with Marooned Rice, a creamy, spiced delight paired with a tender mound of rice for a visually striking and flavor-packed meal. This luscious soup blends the natural sweetness of roasted sweet potatoes with aromatic garlic, ginger, and hints of cinnamon and cumin, creating a velvety, nutrient-rich base. Infused with coconut milk for an extra layer of creaminess, it's topped with delicately cooked brown or basmati rice, cleverly "marooning" it in the center for a striking presentation. Perfect for cozy evenings, this gluten-free and vegan-friendly recipe comes together in under an hour and can be garnished with fresh parsley or cilantro for a burst of color and freshness. Whether you're looking for a comforting dinner or a unique dish to impress guests, this Sweet Potato Soup with Marooned Rice is sure to satisfy and delight!
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Recipe Information
Ingredients
- 3 medium (about 2 pounds) sweet potatoes
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tablespoon, minced fresh ginger
- 4 cups vegetable broth
- 1 cup coconut milk
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup, uncooked brown or basmati rice
- 2 cups (for cooking rice) water
- 2 tablespoons, chopped (optional, for garnish) fresh parsley or cilantro
Instructions
Peel and cube the sweet potatoes into 1-inch pieces, and set them aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and ginger to the pot, and cook for another minute until fragrant.
Stir in the cubed sweet potatoes, vegetable broth, ground cinnamon, and ground cumin. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the sweet potatoes are very tender.
While the soup simmers, prepare the rice. Rinse 1 cup of rice under cold water and combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed.
Once the sweet potatoes are tender, remove the soup pot from the heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup to a standard blender in batches. Be cautious of steam when blending.
Stir the coconut milk into the pureed soup and season with salt and pepper. Heat the soup gently over low heat to warm through if necessary.
To serve, ladle the soup into bowls. Scoop a small mound of rice and place it gently in the center of each bowl, creating the 'marooned island' effect.
Garnish with chopped parsley or cilantro if desired, and serve hot. Enjoy your Sweet Potato Soup with Marooned Rice!
Nutrition Facts
Calories |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6172 mg | 268% | |
| Total Carbohydrate | 699.6 g | 254% | |
| Dietary Fiber | 100.0 g | 357% | |
| Total Sugars | 161.2 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1089 mg | 84% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2346 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
