Ingredients
Vegetables
- 1 onion, diced
- 2 lbs sweet potatoes, peeled & diced
- 1 tsp ginger, grated
Liquids
- 2 tbsp olive oil
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
Spices & Seasoning
- 1/2 tsp curry powder
- Salt & pepper, to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and grated ginger, cooking until the onion becomes translucent and fragrant, about 5 minutes.
- Add Sweet Potatoes and Broth: Incorporate the peeled and diced sweet potatoes into the pot. Pour in the vegetable broth and bring the mixture to a simmer.
- Simmer: Cover and simmer the soup for approximately 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Blend Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until silky.
- Add Coconut Milk and Curry: Stir in the coconut milk and curry powder. Season with salt and pepper to taste. Warm through gently for a few minutes before serving.
Notes
- For a richer flavor, roast the sweet potatoes before adding them to the soup.
- If you prefer a thinner soup, add extra vegetable broth to adjust the consistency.
- Garnish with fresh cilantro or a squeeze of lime for added brightness.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
