Sweet Potato Soup with Coconut Milk and Curry
User Reviews
5
Sweet Potato Soup with Coconut Milk and Curry
Description
The recipe begins by roasting medium-sized sweet potatoes until tender, which intensifies their natural sweetness. While they cool, onion, celery, and garlic are sautéed to create a flavorful base, then infused with garam masala and curry powder for depth. After blending the roasted sweet potato flesh into this spiced vegetable mixture, chicken or vegetable stock is added and simmered for integration of flavors.
The soup is then pureed to a smooth consistency, either with an immersion blender or in batches using a food processor. Coconut milk is stirred in last, adding richness and a subtle tropical flavor that balances the spices.
Suggested garnishes include fresh herbs like cilantro or basil, or a spoonful of yogurt or sour cream to add freshness and a touch of creaminess. This soup functions well served as a warm starter or light meal on its own.
Ingredients
- 3 sweet potato roasted, medium
- 2 Tablespoons olive oil more for roasting sweet potatoes
- 1 onion chopped
- 3 garlic chopped, cloves
- 2 celery chopped, stalks
- 1 Tablespoon garam masala replace with curry if you don't have it
- 1 teaspoon curry powder
- 1 teaspoon salt sea salt
- 5 cups chicken stock or vegetable stock
- 1 coconut milk I used Thai Kitchen, lite, canned
Instructions
- Preheat oven to 375 degrees.
- Cut clean sweet potatoes in half. Place on a baking sheet and drizzle with olive oil roasting until tender, between 45-60 minutes.
- Remove from oven and let cool before removing skin.
- While cooling, in a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onion and celery and sauté until soft, about 5 minutes. Add garlic and stir until blended.
- Add garam masala and curry powder, mixing into the onion mixture and remove pan from the heat.
- Add the flesh of the sweet potatoes into the spice and onion mixture, blending with a potato masher.
- Add the chicken or vegetable stock and bring to a boil. Reduce heat and cover, simmering for 15 minutes.
- If you have an immersion blender (lucky!) blend until smooth or puree in batches with a food processor or blender. Put soup back in saucepan.
- Add coconut milk and stir well.
- Garnish with cilantro, basil, yogurt or sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 504kcal | 25% |
| Carbohydrates | 22g | 7% |
| Protein | 31g | 62% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 106mg | 35% |
| Sodium | 593mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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