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Indian Curried Sweet Potato Soup
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Immersion Blender
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 4 cups low-sodium vegetable broth
  • 1 cup coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
  • Stir in the minced garlic and curry powder. Cook for 1 minute until the spices smell fragrant.
  • Add the sweet potato cubes and vegetable broth. Bring the mixture to a boil, then reduce to a simmer and cook for 15 minutes until the sweet potatoes are tender when pierced with a fork.
  • Remove the pot from the heat. Stir in the coconut milk along with the salt and black pepper.
  • Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, mash some of the sweet potatoes with a potato masher instead.
  • Ladle the soup into bowls. Top each serving with chopped cilantro and serve with lime wedges on the side.

Notes

For a thicker soup, simmer a few extra minutes before adding the coconut milk. If the curry powder you use is mild, add an extra half teaspoon for more depth. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Immersion Blender, Cutting Board, Knife