Description
A comforting and silky sweet potato and coconut soup featuring tender sweet potatoes cooked in a flavorful vegetable broth, blended until smooth, and enriched with creamy coconut milk and warming spices for a lightly sweet and aromatic dish.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 lbs sweet potatoes, peeled and diced
- 3 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tsp fresh ginger, grated
- 1/2 tsp curry powder
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and grated ginger, cooking until the onion is translucent and fragrant, about 5 minutes.
- Add Sweet Potatoes and Broth: Stir in the diced sweet potatoes, then pour in the vegetable broth. Bring the mixture to a simmer.
- Simmer the Soup: Let the soup cook gently for about 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Blend Until Smooth: Using an immersion blender or carefully transferring to a blender, puree the soup until silky smooth.
- Finish with Coconut Milk and Spices: Return the blended soup to the pot if needed. Stir in the coconut milk and curry powder. Season with salt and pepper to taste. Warm through for another 2-3 minutes before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper or some chopped chili while sautéing the onions.
- If the soup is too thick, adjust the consistency by adding more vegetable broth or water.
- This soup is naturally gluten-free and can be made vegan by ensuring the vegetable broth is vegan-friendly.
- Garnish with fresh cilantro or a squeeze of lime juice for added brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
