Soup sweet potato curry with coconut milk is a staple during
the cooler months. The creamy, aromatic soup has a subtle sweetness from the
roasted sweet potatoes. When making a sweet potato soup always insist first roasting
sweet potatoes to enhance the flavor of caramel.
The spices used in this recipe are curry powder and garam
masala. Garam masala is simply a blend of warm spices commonly used in Indian
cuisine. If you cannot find in your local store, simply replace with additional
curry powder.
INGREDIENTS
- Three medium sweet potatoes
- 4 tablespoons olive oil
- 1 brown onion, chopped
- Two cloves garlic, finely chopped
- 2 stalks celery, chopped
- 1-tablespoon garam masala
- 1-teaspoon curry powder
- 1-teaspoon sea salt
- 5 cups chicken or vegetable broth
- 1-cup coconut milk
- 1/2 cup water
- Optional: fresh crusty bread for dipping
- Serves 4
Good Healthy Dinner: Curried Sweet Potato Soup with Coconut Milk
PREPARATION
- Pre-heat oven to 350F (180C). Cut the sweet potatoes into 2-inch
rounds. Place potatoes on a baking sheet and drizzle with 2 tablespoons olive
oil. Season with a little salt. Bake for 1 hour or until tender. Remove from
oven and let cool.
- Meanwhile, in a large, heat the remaining olive oil over
medium heat pan. Add the onion, celery, and cook, stirring often, for 5
minutes. Add garlic and fry for 30 seconds.
- Add garam masala and curry powder. Fry, stirring constantly
with a wooden spoon, for 30 seconds. Remove from heat.
- Remove meat and discard potato skins. Place potatoes in the
pot and stir well to coat in the spices. Add broth and bring to a boil. Reduce
heat to medium-low and cover. Simmer the soup for 15 minutes. Remove soup from
heat and let cool.
- The soup in a blender or food processor and blend in batches
until smooth and creamy. Put the soup back in saucepan over medium heat.
- Add the coconut milk and water and stir well to mix. Simmer
the soup over medium heat for 5 minutes.
- Divide the soup into bowls and serve with a slice of crusty
bread for dipping.
