Sweet Potato Coconut Curry Soup
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Sweet Potato Coconut Curry Soup
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Silky smooth and loaded with flavor, this Thai-inspired soup is also super healthy!
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Ingredients
- Ingredients for the soup:
- 2 coconut oil
- 1 onion diced, medium
- 4 garlic minced, medium cloves
- 4 teaspoons ginger finely chopped, fresh
- 4 teaspoons lemongrass finely chopped
- 5 cups chicken broth low sodium
- 2 sweet potato peeled and cut into 1 ½-inch pieces, large
- 2 potato peeled and cut into 1 ½-inch pieces, medium yellow variety
- 3 carrot peeled and cut in one inch slices, large
- 2 dark brown sugar
- 1 teaspoon Coriander
- 1 teaspoon garam masala
- 1-2 teaspoons curry powder add 2 if you like your soup a bit more spicy
- 1 teaspoon salt more to taste, sea salt
- ¼ teaspoon black pepper freshly ground
- 1 15 ounce coconut milk can
- Ingredients for the topping:
- ¼ cup Greek yogurt (I like to use whole milk yogurt)
- 1 tablespoon milk
- basil cilantro leaves or thinly sliced chives, for garnish, if desired, fresh
Instructions
- Melt coconut oil in a large Dutch oven over medium heat.
- Add onions and cook 5 minutes, stirring occasionally. Add garlic and ginger. Stir for another minute.
- Add chicken broth and remaining ingredients up to the coconut milk. Bring mixture to a boil, then reduce to a low simmer. Cover and cook for 25 minutes or until all veggies are very tender.
- Add coconut milk and stir. Blend until very smooth using an immersion blender or regular blender. If using a regular blender, allow soup to cool for 15 minutes before blending. Blend in two batches, covering the top of the blender with a clean kitchen towel while processing. If the liquid is too hot when using a regular blender, it could cause an explosion.
- For the topping, combine Greek yogurt, milk and a pinch of salt. Stir until smooth.
- To serve, ladle soup into serving bowls. Drizzle with a bit of the yogurt mixture. To swirl, run a toothpick or thin skewer through the yogurt in a random pattern. Garnish with herbs and more freshly ground black pepper, if desired.
Notes
- *Lemongrass comes in thin stalks. To use, trim off the base with a sharp knife. Cut off the lower 3-4 inches and discard the rest. Peel off any tough outer layers then finely chop the inner stalk that remains.You can also substitute lemongrass paste, which is available in the produce department of many larger grocery stores. Don't use ground dried lemongrass. There is no comparison in flavor.** Probably the most familiar yellow potato is Yucon Gold. There are lots of other varieties. I often see the smaller ones called Baby Dutch but the common denominator is a yellow hued skin vs. brown or red. Don't run out and buy yellow potatoes. If you don't have any, regular russet potatoes will work as well.
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