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Sweet Potato Curry Soup

Servings 4
Author Minimalist Baker

Ingredients

  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 1 large sweet potato, cubed
  • 2 TB Madras curry powder
  • 1/4 tsp chipotle powder
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper
  • 2 cups coconut milk (1 can)
  • 1 cup vegetable stock

Instructions

  1. Sweating the onions in a large pot over medium heat in 1/2 TB of grapeseed or light olive oil. Cook for a few minutes and then add garlic and stir.

  2. Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes, curry powder, chipotle and stir.

  3. Cook for 5 minutes, stirring frequently.

  4. Add 1/4 tsp more salt and pepper and the coconut milk. Then cover.

  5. Bring to a simmer and then reduce heat to low. Simmer for 25 minutes.

  6. Adjust seasoning to taste. Puree with an immersion blender.

Recipe Notes

Note:

This recipe can be served as is or garnished with:

  • Fresh cilantro
  • Spiced roasted chickpeas (toss drained canned chickpeas in olive oil and spices, spread on a baking sheet and roast on 400º for 25 minutes)
  • Cubed roasted sweet potato (cube a sweet potato, toss in olive, salt and pepper and roast on 400º for 25 minutes)