Meatless Monday: Curried Sweet Potato Soup

Curried Sweet Potato Soup

Another Monday, another cold and windy day here in DC. Time for soup. This is a fairly straightforward puréed vegetable soup, and one that allows for easy substitutions – curried carrot or butternut squash soup instead of sweet potato, for example. Puréed soups can often be a bit thick or lumpy, but the sweet potatoes and coconut mile worked well together and resulted in a nice and smooth texture, with very little adjustment needed.

And as a bonus, the curry will make your house smell really good.

Curried Sweet Potato Soup
Serves 4-6

 

2 1/2 pounds sweet potatoes (or yams if you can’t find sweet potatoes)
Canola oil
Salt and pepper
1 medium onion, diced
1 TBSP ginger, minced
2 garlic cloves, minced
1 TBSP curry powder
2 cups coconut milk (1 can)
4 cups vegetable stock
Sour cream

 

Preheat oven to 350 degrees. Peel the potatoes and cut into roughly 1 inch sized cubes. Toss potatoes with oil, salt and pepper and spread in a single layer on a sheet pan. Bake in the oven for 1 hour.

Add about a tablespoon of oil to a large pot and bring to medium heat. Add the onions, season with salt and pepper and sweat until soft, about 7-10 minutes. Add the ginger, garlic and curry powder and cook for 2-3 more minutes. Add the baked sweet potatoes along with the coconut milk and vegetable stock. Simmer for 15-20 minutes.

Working in batches, ladle the mixture into a blender (only fill the blender about halfway) and puree until nice and smooth. Reserve each batch of the puréed soup in a separate bowl until finished. Return the soup to the pot over medium heat. If the soup is too thick for your liking, you can add water in 1/4 cup increments to thin it out. Season the soup as needed.

Serve in bowls with a dollop of sour cream.

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4 thoughts on “Meatless Monday: Curried Sweet Potato Soup

  1. Your sweet potato soup sounds really healthy and delicious. It sounds flavourful and comforting, too. What a perfect recipe for the cold weather 🙂

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