Curried Sweet Potato Soup
 
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons coconut oil
  • 1 onion, roughly chopped
  • 1 tablespoon freshly grated ginger
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt
  • Fresh ground pepper
  • 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
  • 3-4 cups vegetable stock
  • 1 tablespoon of Sriracha, optional
  • 1 -15 ounce can coconut milk
  • Optional Toppings: fried lentils, yogurt, cilantro, and roasted cashews
Instructions
  1. Heat coconut oil in a large pot over medium heat. Add onions and sauté until soft and translucent, about 6 minutes. Add garlic and ginger and cook for 2 more minutes. Stir in the curry, turmeric, and cumin. Cook for another 2 minutes.
  2. Add the potatoes and stock and bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes, or until the potato is soft.
  3. Let mixture cool and pour into a Vitamix or high-powered blender and blend until smooth. Stir in the Sriracha, if using, and the coconut milk. Taste and adjust seasonings.
  4. Ladle soup into bowls and serve with optional toppings
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2018/10/28/curried-butternut-squash-soup-with-fried-lentils/