Sweet Potato and Coconut Curry Soup
Cozy Up with Creamy Curried Sweet Potato and Coconut Soup
As the weather cools down, there’s nothing quite like a warm and comforting bowl of soup. Today, we’re sharing a vibrant and flavorful recipe for Curried Sweet Potato and Coconut Soup that’s not only delicious but also incredibly easy to make. This soup is packed with nutrients, naturally vegan, and bursting with aromatic spices. It’s the perfect weeknight dinner, a comforting lunch, or a delightful starter for a special occasion.
Sweet potato provides a lovely sweetness that’s beautifully balanced by the creamy coconut milk and warming curry spices. The result is a soup that’s both satisfying and good for you. It’s a fantastic way to sneak in extra veggies, even for picky eaters!
What makes this soup special?
- Vegan & Gluten-Free: This recipe is naturally plant-based and suitable for those with gluten sensitivities.
- Easy to Make: With a prep time of just 15 minutes and a cook time of 30 minutes, this soup comes together quickly.
- Flavorful & Aromatic: The combination of curry powder, ginger, and turmeric creates a complex and delicious flavor profile.
- Nutrient-Rich: Sweet potatoes are an excellent source of Vitamin A and fiber, while coconut milk provides healthy fats.
Tips for the Best Soup:
- Spice Level: Adjust the amount of curry powder to your preference. Start with 1 tablespoon and add more if you like a bolder flavor.
- Creaminess: For an extra creamy soup, you can blend a portion of the soup with an immersion blender before adding the coconut milk.
- Garnish: A sprinkle of fresh cilantro, a swirl of coconut cream, or a dash of chili flakes adds a beautiful finishing touch.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions:
Q: Can I use a different type of milk instead of coconut milk?
A: While coconut milk provides the best flavor and creaminess, you can substitute it with other plant-based milks like almond or cashew milk. Keep in mind that the flavor will be different.
Q: Can I add other vegetables to this soup?
A: Absolutely! Spinach, kale, carrots, or cauliflower would all be delicious additions.
Q: Is this soup suitable for freezing?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a simple rice pilaf.
We hope you enjoy this comforting and flavorful Curried Sweet Potato and Coconut Soup! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Curried Sweet Potato and Coconut Soup
Ingredients
- 1 kg Sweet potato
- 400 ml Coconut milk
- 1 onion Onion
- 2 cloves Garlic
- 1 tbsp Curry powder
- 1 tsp Ground ginger
- 0.5 tsp Turmeric
- 500 ml Vegetable broth
- 1 tbsp Coconut oil
- To taste Salt and pepper
Instructions
- Peel and chop the sweet potato into 1-inch cubes.
- Heat the coconut oil in a large pot over medium heat.
- Add the chopped onion and garlic and cook until softened, about 5 minutes.
- Add the curry powder, ginger, and turmeric and cook for 1 minute more, stirring constantly.
- Add the sweet potato and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potato is tender.
- Stir in the coconut milk and heat through. Season with salt and pepper to taste.
- Serve hot.
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