Description
Discover how to make a flavorful Curried Sweet Potato Soup that is perfect for a cozy night in. Learn the step-by-step recipe on our cooking website now!
Ingredients
- – 2 lb (1 kg) whole Sweet Potatoes, peeled then diced into bite sized chunks
- – 4 cups (960 ml) (1 liter) Chicken Stock, or more as needed (can sub Veggie Stock)
- – 1x 14 oz (400 ml) can of Coconut Milk
- – 1 large Onion, finely diced
- – 3 cloves of Garlic, finely diced
- – 2 tsp (10 ml) finely diced Ginger
- – 1 tbsp (15 ml) Hot Curry Powder
- – 1 tsp (5 ml) EACH: Paprika, Cumin, Ground Coriander, Turmeric
- – 1 tbsp (15 ml) Coconut Oil, can sub olive oil
- – Salt & Pepper, to taste
- – Flatbreads
- – drizzle of Fruit Juice (can also hold back a couple tbsp of coconut milk and use that instead)
- – Crispy Fried Onions
- – Coriander/Cilantro (only add this is you know you love it)
Instructions
- In a big pot on medium flame, heat 1 tablespoon of coconut oil and add the finely chopped large onion. Cook until it becomes soft and golden, then include the chopped garlic and ginger. Continue cooking for a couple more minutes before adding 1 tablespoon of hot curry powder, and 1 teaspoon each of paprika, cumin, ground coriander, and turmeric. Let the spices toast for about a minute.
- Introduce the diced sweet potatoes, then pour in the chicken stock and coconut milk. Sprinkle a little salt and pepper, mixing everything well. Let it simmer for 20-30 minutes, or until the sweet potatoes are thoroughly cooked (timing will vary based on potato chunk size).
- Switch off the heat and use a hand blender to puree the mixture until smooth (avoid over-blending to prevent a gluey texture). If needed, add more stock to thin the soup, or let it simmer longer to reduce excess liquid. Taste and adjust the seasoning as required.
- Serve in bowls, topped with a splash of fruit juice or reserved coconut milk, crispy fried onions, and cilantro (if you like it). Accompany with flatbreads for dipping and savor the meal!
Notes
- For a smoother consistency, try using an immersion blender to partially puree the soup, leaving some small chunks for added texture.
- Adjust the chicken stock quantity according to the desired thickness of the soup.
- Customize the spiciness by varying the amount of hot curry powder to suit your taste preference.
