Curried Coconut & Sweet Potato Soup

I needed a quick soup for dinner this week and this recipe from Andrea’s blog was perfect.

I adapted it ever so slightly and the result was a rich, creamy and filling soup.

Curried coconut & sweet potato soup

Curried Coconut & Sweet Potato Soup
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 tbsp coconut oil (you can use olive oil)
  2. 1 large onion, diced
  3. 1 clove garlic, finely chopped
  4. 2 large sweet potatoes, peeled and diced
  5. 3 tsp mild curry powder (add more or less depending on how spicy you like your soup!)
  6. 1/4 tsp ground ginger
  7. 1/4 tsp ground cinnamon
  8. 3 heaped tbsp cashew nut butter (or any nut butter)
  9. 600ml vegetable stock
  10. 1 x 400g can coconut milk
  11. Squeeze of lime juice
Instructions
  1. Heat the coconut oil in a large saucepan and add the onion. Saute over a low heat for about 5 minutes then add the garlic and cook for a further 2 minutes.
  2. Add the ginger, cinnamon and curry powder and stir well.
  3. Add the sweet potato, stock and nut butter. Bring to the boil then reduce the heat and simmer for about 25 minutes.
  4. When the potatoes are tender use a hand held blender to puree until smooth.
  5. Add the coconut milk and return to the heat for a couple of minutes.
  6. Serve with a squeeze of lime juice and a swirl of reserved coconut milk.
Notes
  1. This is a rich & creamy soup. If you prefer your soup a bit lighter then use reduced fat coconut milk.
SharonSnowdon.com http://www.sharonsnowdon.com/

 

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