Sweet Potato Coconut Curry Soup
Ingredients
- 1 qt chicken broth or make your own
- 1 can coconut milk
- 1-2 T coconut oil
- 3-4 lbs sweet potatoes peeled and cut into large chunks
- 1 medium white onion
- 2-4 cloves garlic
- 2-3 inch piece fresh ginger
- 1-2 T curry powder
- salt and pepper to taste
Optional:
- Crème fraiche HIGHLY recommended!
- Fresh parsley chopped
Instructions
- Mince the onion, garlic and ginger, preferably in a food processor.
- Heat coconut oil over medium heat and sauté onion, garlic and ginger about 5-7 minutes until softened and fragrant.
- Add curry powder, mix well, and sauté another minute.
- Add the chicken broth and sweet potatoes and bring to a boil. Reduce heat, cover and simmer about 15-20 minutes until sweet potatoes are tender.
- Puree with an immersion blender, regular blender, or mash with a potato masher.
- Add coconut milk, mix well and simmer a few more minutes.
- Add salt and pepper, to taste.
- Ladle into bowls and top with optional accompaniments.
Notes
- Add less broth and less coconut milk for a thicker consistency and vice versa.
- Add less broth and MORE coconut milk for a more coconutty (yes, coconutty) flavor.
- Add some chili powder or chili flakes for a little more zing.
- Add more curry powder for more curry flavor and vice versa or just leave it out entirely if you're not a curry fan.
