Description
A simple and delicious recipe for a comforting sweet potato coconut curry soup.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the diced sweet potatoes and curry powder, stirring to coat.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until the sweet potatoes are tender, about 15-20 minutes.
- Stir in the coconut milk and season with salt and pepper.
- Blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add red pepper flakes or diced chili peppers.
- This soup can be stored in the refrigerator for up to 3 days.
- It can also be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Easy Sweet Potato Coconut Curry Soup