Tuesday, 5 January 2016

Sweet Potato Curry Soup

I ended up making this with yams but it was still delicious! It has a sweet curry flavor so would be amazing with some vegan sour cream thrown in at serving! Recipe from Calm Mind Busy Body.

Sweet Potato Curry Soup


1 tbsp extra virgin olive oil
1 cup chopped onion (1 small onion)
1 cup chopped carrots (1 large carrot)
4 cups peeled and chopped sweet potatoes (2 small-medium sweet potatoes)
½ tsp ground ginger / 1 tsp fresh minced ginger
1 tsp cumin
1 tsp curry powder
4 cups vegetable stock
½ cup coconut milk
ground pepper, to taste
1 tbs fresh lemon juice


Prepare all of the vegetables.
Heat the olive oil in a medium sized pot on medium-low heat.
Add in the onions and cook until they start to become translucent (1 or 2 minutes).
Add in the carrots and the sweet potato and cook for about 4-6 more minutes, stirring occasionally.
Add in the ginger, cumin and curry powder.
Next add in the vegetable stock, coconut milk and lemon juice and bring to a bowl.
Reduce heat to low, cover and simmer for around 20-25 minutes.
Allow to cool slightly and then add into a blender and blend until smooth.
Sprinkle with ground black pepper when serving.

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