Description
A silky, lightly sweet and aromatic soup made with tender sweet potatoes and creamy coconut milk, infused with the warm flavors of ginger and curry powder. Perfect for a comforting and nutritious meal.
Ingredients
Base Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 lbs sweet potatoes, peeled & diced
Liquids
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
Spices & Seasonings
- 1 tsp ginger, grated
- 1/2 tsp curry powder
- Salt & pepper, to taste
Instructions
- Sauté Onion and Ginger: Heat the olive oil in a large pot over medium heat. Add the diced onion and grated ginger and sauté until the onion is translucent and fragrant, about 5 minutes.
- Simmer Sweet Potatoes: Add the peeled and diced sweet potatoes to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Blend the Soup: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Blend the soup until it is completely smooth and creamy.
- Add Coconut Milk and Curry Powder: Return the blended soup to the pot (if needed). Stir in the coconut milk and curry powder. Heat the soup gently over low heat, stirring occasionally, until warmed through. Season with salt and pepper to taste.
- Serve Warm: Ladle the soup into bowls and serve immediately. Garnish with fresh herbs or a drizzle of coconut milk if desired.
Notes
- For a spicier version, add a pinch of cayenne pepper or a diced chili with the onions.
- If you prefer a thinner soup, add more vegetable broth to reach your desired consistency.
- This soup can be made ahead and reheated gently on the stovetop.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
