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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients. Preheat the oven to 350 F (180 C).Step 2
Slice 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 3
Meanwhile, 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 4
Add garam masala and curry powder. Fry, stirring constantly with a wooden spoon, for 30 seconds. Remove the saucepan from the heat.Step 5
Scoop flesh out of the sweet potatoes and discard the skins. Place potatoes into the saucepan and stir well to coat in the spices.Step 6
Add 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 7
Ladle 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 8
Add coconut milk and water and stir well to combine. Simmer soup over medium heat for 5 minutes.