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.
