Tea Foodie [by Zanitea]

a journal of tea-inspired foods and recipes

Ginger-Infused Sweet Potato Coconut Soup

My brother and sister-in-law own an amazing Thai-inspired restaurant in Aguadilla, Puerto Rico. It happens to be one of the best restaurants on the island. You might think I’m biased, but the reviews on Trip Advisor, Fodor’s and Yelp will back me up here.

ginger-infused sweet potato coconut soup

I’ve tasted almost everything on my brother’s ever-evolving One-Ten Thai menu, and his sweet potato coconut soup is still one of my favorite dishes of all time.

The soup tasted even better when my brother flew home to Denver earlier this year to visit me while I was undergoing a long and boring recovery from an abdominal surgery. The soup he prepared in my kitchen was warming, healing and – most importantly for me at the time – easy on the digestive system.

The liquid base of the soup is a dairy-free combo of coconut milk and water. For a tea foodie twist on my brother’s recipe, I infused the water with Teatulia’s Ginger Herbal Infusion, which is an organic caffeine-free blend of ginger root and vasaka leaf.

teatulia's ginger herbal infusion as the soup base

What is vasaka? (That’s what I asked, anyway.) It’s a plant native to India that supposedly helps support bronchial function and is often used medicinally to treat cold and cough. It’s described as having a very bitter taste, which definitely comes through in Teatulia’s blend, although the peppery bite of ginger is the dominant flavor of the Ginger Herbal Infusion.

The finished soup has a sweet spiciness to it, seasoned with fresh ginger, garam masala, cumin, white pepper and sweet chili sauce. You can make the soup as spicy as you like by adding additional ginger, pepper or chili sauce while it’s simmering. Or you can serve it with some spicy condiments on the side to season the soup by the bowlful.

I find this soup to be incredibly comforting and delicious. So much so that I made a double batch this week to take to one friend who’s having surgery and another who’s just had a baby. I hope they love it as much as I do.

Happy cooking and sipping!

Ginger-Infused Sweet Potato Coconut Soup

(Adapted from the Sweet Potato Coconut Soup recipe served at One Ten Thai in Aguadilla, Puerto Rico.)

Makes 4 to 6 servings

Ingredients:

2 cups water

2 pyramid bags of Teatulia’s Ginger Herbal Infusion (or 2 heaping teaspoons of your favorite loose leaf ginger tea blend)

1 tablespoon canola oil

1 large yellow onion, roughly chopped

2 cloves of garlic, chopped

1 one-inch piece of fresh ginger root, peeled and chopped

1 tablespoon ground garam masala

1 teaspoon ground cumin

½ teaspoon kosher salt

¼ teaspoon ground white pepper

4 medium sweet potatoes (or yams), peeled and cut into 1-inch chunks

2 (14-ounce) cans coconut milk

2 or 3 whole fresh or dried kaffir lime leaves (optional)

1 tablespoon sweet chili sauce

1 ½ teaspoons soy sauce

Preparation:

1. Boil the water, pour it over the ginger tea blend, and steep for 7 to 10 minutes. Strain, discard the tea leaves, and set aside the brewed tea.

2. While the tea is steeping, heat the oil in a large saucepan or soup pot over medium heat. Add the onions, and cook for about 10 minutes, until the onions are very soft.

3. Add the garlic, ginger, garam masala, cumin, salt, and white pepper to the onions, and cook for 2 more minutes.

4. Add the sweet potatoes to the pot, stirring to coat them with the spiced onion mixture. Pour in the brewed ginger tea and coconut milk, and bring the mixture to a boil. Turn the heat down to a visible simmer, then stir in the kaffir lime leaves, sweet chile sauce, and soy sauce, and simmer for about 20 minutes, until the sweet potatoes are very soft and falling apart when you put a fork through them. Taste the broth, and adjust any seasoning, if necessary.

5. Carefully, and in batches if necessary, add the soup to a blender, and puree until very smooth. Put the pureed soup back on the stove over low heat, and serve.

Tips:

  • You can make the soup as spicy as you like by adding additional ginger, pepper or chili sauce while it’s simmering.
  • Serve with chopped cilantro or parsley and some spicy condiments on the side to season the soup by the bowlful.
  • This soup freezes really well.
About these ads

12 comments on “Ginger-Infused Sweet Potato Coconut Soup

  1. Celiac and Allergy Adventures
    November 14, 2012

    This sounds amazing and looks perfect! I’m always inspired by people who cook with tea. I work for a loose leaf tea company and always hear about people cooking with tea.

    • Tea Foodie [by Zanitea]
      November 14, 2012

      Let me know if you try out this recipe and how you like it. Sounds like you’d have tea on hand to try it with. It tastes great just using water, too. Your Curried Coconut Chicken recipe looks yummy.

      • Celiac and Allergy Adventures
        November 14, 2012

        I definitely will let you know! I want to try it. And yes, we import and sell SO many types of teas (close to 500!). I see you’re really involved in the tea scene in Denver. That’s awesome. I love Denver (and CO in general). I’m really glad I found your blog.

  2. Karen @ Folk Haven
    November 15, 2012

    This sounds just incredible! I really needed something like this yesterday when I just couldn’t seem to warm up. Thanks for posting!

    • Tea Foodie [by Zanitea]
      November 15, 2012

      Thanks Karen! Let me know if you end up trying out the recipe this chilly season.

  3. Carrie Bach
    January 27, 2013

    Love this idea, Suzanne! I will definitely be making this one. Maybe with a crunchy topping of some sort. Will let you know

    • Tea Foodie [by Zanitea]
      January 27, 2013

      Thanks, Carrie! Maybe some fried leeks on top?

  4. Marybeth
    March 14, 2013

    We had your brother’s soup in Aquadilla in January and it was indeed delicious. I have been craving some ever since and am so excited to see your recipe here! I can’t wait to try this out. Thank you!

    • Tea Foodie [by Zanitea]
      March 15, 2013

      Your welcome, Marybeth! Hope your entire meal at One Ten Thai was fabulous. Jealous that you were there in January.

  5. Marybeth
    March 20, 2013

    I made this today and it was excellent! Sorry, but I made it using chicken broth instead of tea because I wanted it to taste as close to the One Ten Thai recipe as possible. I will try it with the tea next time. The ginger flavor really makes it, so I expect it to be even better with ginger tea. Thanks again for this recipe!

    • Tea Foodie [by Zanitea]
      March 26, 2013

      So glad you made it! Super easy, right? And I’m sure it was equally delicious with chicken broth instead of tea. :)

  6. Pingback: Ginger infused sweet potato coconut soup | colormeveganthin

Please share your comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new blog posts by email.

Join 93 other followers

Twitter Updates

Proud member of FoodBlogs

About Zanitea

Combining a love of tea and food through hand blended teas and cooking with tea inspiration.

Follow

Get every new post delivered to your Inbox.

Join 93 other followers

%d bloggers like this: