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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