Cozy Sweet Potato Curry Soup with Coconut Milk

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 2 pounds sweet potatoes, peeled and cubed
• 1 13.5-ounce can coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, ginger, curry powder, cumin, coriander, and cayenne; cook for 1 minute.
3. 3 Add sweet potatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
4. 4 Use an immersion blender to puree the soup until smooth.
5. 5 Season with salt and pepper to taste.
6. 6 Serve hot, garnished with cilantro and a lime wedge if desired.

Equipment

• Large pot
• Immersion blender

Variations

• Add chickpeas for extra protein.
• Stir in spinach for added greens.

Substitutions

• Substitute vegetable broth with chicken broth for a non-vegetarian version.
• Use almond milk as a lighter alternative to coconut milk.

Pairings

• Basmati rice
• Garlic naan

Nutrition

Tips

• For extra creaminess, blend in a small avocado.
• Adjust spice levels by tweaking the cayenne pepper to your liking.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat gently on the stove.

Serving Suggestions

• Pair with warm naan bread or a crisp green salad.
• A sprinkle of toasted coconut flakes adds a delightful crunch.

FAQ