This sweet potato curry soup is full of goodness to warm you up, making it a perfect Winter dish. It contains sweet potato, a combination of nourishing spices, as well as delicious, creamy organic coconut milk! The essential finishing touch to this delightful soup is the adding a squeeze of fresh lime before eating - it really completes the whole dish!
Cut sweet potatoes into cubes.
Peel garlic and ginger, and chop into small pieces.
Dice the onion.
Melt coconut oil or butter in a large saucepan. Saute garlic, ginger and onion over low heat, until soft (take care not to burn).
Add curry powder to the saucepan and stir to combine. Cook until fragrant.
Add sweet potatoes, water and stock before bringing the boil. Once boiling turn the heat down to a simmer and cook until tender (usually around 20 minutes).
When potatoes are cooked use a stick mixer to puree (otherwise transfer to a blender). Stir in the nutmeg, coconut cream, black pepper and a good grinding of salt to the soup and heat until hot - do not boil.
Serve with a good squeeze of lime juice (you won’t want to miss this step!) and some fresh sourdough bread if you desire.
SHORT DESCRIPTION
This sweet potato curry soup is full of goodness to warm you up, making it a perfect Winter dish. It contains sweet potato, a combination of nourishing spices, as well as delicious, creamy organic coconut milk! The essential finishing touch to this delightful soup is the adding a squeeze of fresh lime before eating - it really completes the whole dish!
DESCRIPTION
Cut sweet potatoes into cubes.
Peel garlic and ginger, and chop into small pieces.
Dice the onion.
Melt coconut oil or butter in a large saucepan. Saute garlic, ginger and onion over low heat, until soft (take care not to burn).
Add curry powder to the saucepan and stir to combine. Cook until fragrant.
Add sweet potatoes, water and stock before bringing the boil. Once boiling turn the heat down to a simmer and cook until tender (usually around 20 minutes).
When potatoes are cooked use a stick mixer to puree (otherwise transfer to a blender). Stir in the nutmeg, coconut cream, black pepper and a good grinding of salt to the soup and heat until hot - do not boil.
Serve with a good squeeze of lime juice (you won’t want to miss this step!) and some fresh sourdough bread if you desire.
INGREDIENTS
500g sweet potato (around 2 medium size potatoes) 3 cloves garlic 1 brown onion 1 cm piece of ginger (can use 1 tsp organic ginger powder) 50g organic coconut oil or butter 1 tsp organic mild curry powder 2 cups water 2 tbsp stock (I use homemade paste can use chicken or vegetable stock) Himalayan pink salt Black ground pepper Pinch of organic ground nutmeg 1 cup organic coconut milk (BPA free tin) Fresh lime
Method
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