Winter Vegetable Soup with Coconut Milk and Chillies

I prepared this soup for my friend Busayo‘s birthday dinner. She was leaving for Nigeria and would be gone on the actual day, but I wanted to give her a little celebration before she left. I brought this soup over with a beet salad, baguette and one of my favorite cheeses – Prima Donna, which tastes like a sharp Gouda. And of course there was cake – red velvet from Cake Man Raven.

This soup is sweet from the butternut squash, sweet potatoes and coconut milk, but also quite spicy from the chilis and spices. I used many of the winter vegetables I had received in my CSA that week, including celeraic, or celery root. This is what it looks like, kind of like a monster:

It’s actually kind of great though once you peel it. The inside has a nice white color similar to a turnip. I tasted a little of it raw and it’s kind of pungent, a cross between celery and parsley. When you cook it, the taste becomes more mild and the texture is soft and creamy like a potato. And I found out it’s actually a great alternative to using potatoes because it hardly has any starch in it.

Happy Birthday Busey! xo

 

 

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3 Responses to Winter Vegetable Soup with Coconut Milk and Chillies

  1. Priya says:

    Wat a bowl of comforting soup, absolutely prefect for cold evenings..

  2. Busayo says:

    Thank you for a wonderful birthday dinner. It was sooo good. And the soup was especially yummy!

  3. Kiran says:

    This is a great recipe! I have a very similar one: http://theswindian.wordpress.com/2013/09/24/spicy-sweet-potato-coconut-and-ginger-soup/
    But I like how you put more spices in it… mine is more gingery. Will definitely try your version soon!

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