Description
A silky and lightly sweet soup combining tender sweet potatoes and creamy coconut milk, perfectly seasoned with ginger and curry for a comforting and nutritious meal.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 lbs sweet potatoes, peeled and diced
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tsp ginger, grated
- 1/2 tsp curry powder
- Salt and pepper, to taste
Instructions
- Sauté aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and grated ginger, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
- Add sweet potatoes and broth: Add the peeled and diced sweet potatoes to the pot along with 3 cups of vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the sweet potatoes are tender.
- Blend soup: Using an immersion blender or transferring the soup in batches to a countertop blender, blend the mixture until smooth and creamy.
- Finish with coconut milk and seasoning: Stir in one can of coconut milk and 1/2 teaspoon of curry powder. Season with salt and pepper to taste. Warm the soup through without boiling, then serve hot.
Notes
- You can substitute vegetable broth with chicken broth if preferred.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes along with curry powder.
- Garnish with fresh cilantro or a drizzle of coconut milk for an appealing presentation.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
