Cooked - Curried Sweet Potato Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Curried Sweet Potato Soup

4.0

2lb / 1kg whole Sweet Potatoes, peeled then diced into bite sized chunks

4 cups / 1 litre Chicken Stock, or more as needed (can sub Veggie Stock)

1x 14oz / 400ml can of Coconut Milk

1 large Onion, finely diced

3 cloves of Garlic, finely diced

2 tsp finely diced Ginger

1 tbsp Hot Curry Powder

1 tsp EACH: Paprika, Cumin, Ground Coriander, Turmeric

1 tbsp Coconut Oil, can sub olive oil

Salt & Pepper, to taste

Flatbreads

Drizzle of Cream (can also hold back a couple tbsp of coconut milk and use that instead)

Crispy Fried Onions

Coriander/Cilantro (only add this is you know you love it)

In a large pot over medium heat melt in 1 tbsp coconut oil then add in a large diced onion. Fry until soft and golden then and in garlic and ginger. Fry for another couple of mins then add in 1 tbsp curry powder and 1 tsp paprika, cumin, ground coriander and turmeric. Toast the spices for a minute or so.
Add in diced sweet potato then pour in stock and coconut milk. Add a pinch of salt and pepper (can adjust this later), give everything a mix then simmer for 20-30mins, or until the sweet potato is cooked right through (timings will depend on size of potato chunks).
Turn off heat and use a hand blender to blitz until smooth (don't over blend or the consistency can become gluey). Add more stock to thin out if needed, or continue to simmer and thicken if you go a little overboard with the liquid. Adjust seasoning if needed.
Serve individual portions with a drizzle of cream/coconut milk, crispy fried onions and coriander/cilantro (optional). Dunk in flatbreads and enjoy!

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 40m

Created 2 weeks ago

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