Description
This Asian-inspired soup has a cozy blend of spices that will warm you up all winter long!
Ingredients
Units Scale
- 1 medium white onion, diced (if you are pressed for time, dried onion will work too)
- 2 tsp coconut or olive oil
- 4 cloves garlic, minced (again, dried garlic will work if you are pressed for time)
- 2 Tbsp curry powder (preferably yellow)
- 1/2 tsp ginger powder
- 1/4 tsp cayenne powder
- 1/4 tsp sea salt
- 1/2 tsp pepper
- 2 large sweet potatoes, peeled and cubed
- 4–5 cups of coconut milk
Instructions
- Add the onions and the oil to a large pot over medium heat. Stir them round so that the onions are coated with oil, put the lid on and leave for approximately 5 minutes. Check and stir frequently. Repeat this until the onions are soft and translucent, but not browned.
- Add garlic, stir, and simmer for a few minutes.
- Add curry powder, cayenne, ginger, salt and pepper. Stir.
- Add sweet potatoes and stir.
- Cook on medium-low for 5 minutes, stirring frequently.
- Add 4 cups coconut milk, stir, and cover.
- Reduce heat to low. Simmer for 25 minutes, or until sweet potatoes are soft.
- Puree using an immersion blender, food processor or blender. Add more coconut milk, if desired, to create the thickness and consistency of your choice.
- Adjust seasonings to taste.
- Transfer back to the pot if needed and keep heat on low until ready to serve.
Notes
Adapted from the Minimalist Baker, at http://minimalistbaker.com/sweet-potato-coconut-curry-soup/.
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Category: Soup
- Method: Stove top
- Cuisine: American/Asian