Easy Coconut Curry Sweet Potato Soup
Welcome to a culinary journey that's as delightful to the taste buds as it is nourishing for the soul – Coconut Curry Sweet Potato Soup. Today, we embark on a flavorful exploration, perfect for cozy evenings and vibrant gatherings. No culinary wizardry here, just good, honest cooking that promises warmth, smiles, and a symphony of flavors.
Equipment
- Large pot
- Wooden spoon
- Knife and cutting board
- Can opener
- Immersion blender (or regular blender)
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can of coconut milk
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- 4 cups vegetable broth
- Fresh cilantro for garnish
Instructions
- In your trusty pot, heat coconut oil over medium heat. Add chopped onions and garlic, sautéing until fragrant and golden brown.
- Introduce curry powder, cumin, and coriander to the party. Stir well to let the spices mingle and create a fragrant base for your soup.
- Add the diced sweet potatoes to the pot, coating them in the aromatic spice blend. Let them mingle for a couple of minutes, absorbing the flavors.
- Time for the star of the show – coconut milk. Pour it into the pot, creating a luscious, creamy backdrop for the sweet potatoes.
- Bring in the vegetable broth, ensuring it covers the sweet potatoes. Season with salt and pepper to taste. Let the symphony simmer, allowing the ingredients to dance together in perfect harmony.
- Once the sweet potatoes are tender, grab your immersion blender and blend until smooth. If using a regular blender, blend in batches, ensuring safety.
- Pour the velvety concoction into bowls, garnishing with fresh cilantro. Serve with your chosen side and bask in the warmth of Coconut Curry Sweet Potato Soup.