Sweet Potato Curry Soup
This quick and easy recipe starts with blooming global spices in coconut oil until fragrant. Add in sweet potato mash, coconut milk, stock and blend until smooth and creamy. Finish with lime and coconut flakes for a fast and unique take on globally inspired soup!
Ingredients
4 cups
Coconut oil
1 Tbsp.
Red onion
1
Garlic cloves, crushed
3
Curry powder, medium
1 Tbsp.
Ground cumin
1 tsp.
Garam masala
1 tsp.
Ground ginger
1/4 tsp.
Ground turmeric
1/4 tsp.
Hot chili powder, or more to taste
½ tsp.
Coconut milk, full fat
1 ½ cups
Chicken or vegetable stock
1 ½ cups
Lime
1
Directions
- Heat the coconut oil in a large heavy bottom pan on medium heat. Finely dice the onion and add once the oil is melted.
- Cook for a few minutes until soft and translucent then add the crushed garlic. Cook for another minute.
- Add all the spices and cook for 20 seconds, stirring, until fragrant.
- Add the sweet potato, coconut milk and stock. Blend the soup with a handheld immersion blender until smooth and creamy.
- Add the juice from the lime and add salt and pepper to taste.
- Serve and top with toasted coconut flakes and chopped fresh cilantro.
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