Curried Sweet Potato Soup With Coconut Milk
Indian cuisineVegan6900 min
Curried sweet potato soup with coconut milk is a welcome dish during the cooler months. The creamy, aromatic soup has a subtle sweetness from the roasted sweet potatoes since roasting enhances their caramel flavor. The spices used in this recipe are curry powder and garam masala, a blend of warm spices commonly used in Indian cuisine. The coconut milk adds a nice creamy texture to the soup.
Ingredients
- 3 medium sweet potatoes
- 4 tablespoons olive oil (divided)
- 1 teaspoon sea salt
- 1 medium onion (chopped)
- 2 stalks celery (chopped)
- 2 clove garlic (finely chopped)
- 1 tablespoon garam masala
- 1 teaspoon curry powder
- 5 cups chicken or vegetable stock
- 1 cup coconut milk
- 1/2 cup water
- (Optional) 4 slices
- crusty bread (optional)
Directions
- Preheat the oven to 350 F (180 C).
- 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.
- 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.
- Add garam masala and curry powder. Fry, stirring constantly with a wooden spoon, for 30 seconds. Remove the saucepan from the heat.
- Scoop flesh out of the sweet potatoes and discard the skins. Place potatoes into the saucepan and stir well to coat in the spices.
- 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.
- 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.
- Add coconut milk and water and stir well to combine. Simmer soup over medium heat for 5 minutes.
- Divide soup into bowls and serve with a slice of crusty bread for dipping if desired.
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