Sweet Potato Coconut Curry Soup
This soup is so delicious! It's creamy, fragrant, lightly sweet with a bit of spice from curry powder. It's also so very simple to make. I’m serious! All you do is place all the ingredients into a pot, cook the soup, and blend. Perfect for busy weeknights.
2 large sweet potatoes (about 2 pounds/900 g) peeled and cubed
2 small onions, chopped
2 medium carrots, chopped
2 cans (14 ounces/400 ml each) of coconut milk
2 cups (500 ml) of water/or chicken broth
2 cloves of garlic, sliced
2 tablespoons (30mL) of mild curry powder (start with 1 if you like)
2 teaspoon (10ml) of salt
Place everything into a large pot.
Bring to a furious boil over medium-high heat, then reduce the heat to a slow, steady simmer.
Cover and cook until the vegetables are tender and your kitchen smells amazing, 20/30 minutes or so. Remove from the heat and puree with an immersion blender (or, work in batches, in a regular blender or food processor).
** my grocery store sells 500g bags of frozen sweet potato, I used 2 bags!
**A 1-inch (2.5 cm) knob of frozen ginger, finely grated can also be added
recipe source
2 large sweet potatoes (about 2 pounds/900 g) peeled and cubed
2 small onions, chopped
2 medium carrots, chopped
2 cans (14 ounces/400 ml each) of coconut milk
2 cups (500 ml) of water/or chicken broth
2 cloves of garlic, sliced
2 tablespoons (30mL) of mild curry powder (start with 1 if you like)
2 teaspoon (10ml) of salt
Place everything into a large pot.
Bring to a furious boil over medium-high heat, then reduce the heat to a slow, steady simmer.
Cover and cook until the vegetables are tender and your kitchen smells amazing, 20/30 minutes or so. Remove from the heat and puree with an immersion blender (or, work in batches, in a regular blender or food processor).
** my grocery store sells 500g bags of frozen sweet potato, I used 2 bags!
**A 1-inch (2.5 cm) knob of frozen ginger, finely grated can also be added
recipe source
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