Curried Sweet Potato Soup With Coconut Milk
Especially comforting during winter months, this curried sweet potato soup with coconut milk is aromatically spiced and delicately creamy.
- Serves: 4 persons
- 3medium sweet potatoes
- 4tablespoons olive oil (divided)
- 1teaspoon sea salt
- 1onion (chopped)
- 2stalks celery (chopped)
- 2cloves garlic (finely chopped)
- 1tablespoon garam masala
- 1teaspoon curry powder
- 5cups chicken or vegetable stock
- 1cup coconut milk
- ½cup water
- Optional: 4 slices of fresh crusty bread for dipping
Step 1Gather the ingredients. Preheat the oven to 350 F (180 C).
Step 2Slice the sweet potatoes into 2-inch rounds. Place potatoes on a baking sheet and drizzle with 2 tablespoons of the olive oil. Season with salt. Bake for 1 hour, or until tender. Remove from the oven and set aside to cool.
Step 3Meanwhile, in a large saucepan, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and celery and fry, stirring often, for 5 minutes. Add the garlic and fry for 30 seconds.
Step 4Add garam masala and curry powder. Fry, stirring constantly with a wooden spoon, for 30 seconds. Remove the saucepan from the heat.
Step 5Scoop flesh out of the sweet potatoes and discard the skins. Place potatoes into the saucepan and stir well to coat in the spices.
Step 6Add stock and bring to the boil. Turn the heat down to medium-low and cover. Simmer soup for 15 minutes. Remove soup from heat and cool.
Step 7Ladle soup into a blender or food processor and blend in batches until smooth and creamy. Place soup back into the saucepan over medium heat.
Step 8Add coconut milk and water and stir well to combine. Simmer soup over medium heat for 5 minutes.