Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon coconut oil
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 teaspoon ground ginger
- ½ teaspoon curry powder
- Salt and pepper to taste
- Optional garnishes: cilantro, lime wedges, a drizzle of coconut milk
Instructions
- Heat coconut oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally.
- Pour in vegetable broth, submerging sweet potatoes. Add ground ginger and curry powder; bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Blend the soup until smooth and creamy using an immersion blender or regular blender.
- Stir in coconut milk and heat gently; do not boil. Season with salt and pepper to taste.
Notes
- For a spicy kick, add red pepper flakes or sriracha.
- To add protein, incorporate cooked chickpeas or lentils.
- Sweeten the soup with maple syrup or honey if desired.
- Consider roasting sweet potatoes for a caramelized flavor.
- Experiment with spices like cumin or turmeric for flavor variations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 300 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg