Curry Sweet Potato Soup
Ingredients
The base
-
1
tablespoon
olive oil
-
4
cloves
garlic
-
3
inches
fresh ginger
-
3
tablespoons
curry paste
-
2 ¼
teaspoons
coarse salt
-
¼
teaspoon
cayenne pepper
-
4
cups
peeled and diced sweet potatoes
-
4
cups
unsalted vegetable stock
The finishing touches
-
¼
cup
fresh cilantro
-
15
ounces
full fat canned coconut milk
-
2
medium
limes
-
1 ½
teaspoons
honey
Instructions
- 1. Heat olive oil in a Dutch oven or stock pot over medium heat.
- 2. Stir in garlic, ginger, curry paste, salt, and cayenne.
- 3. Add sweet potatoes and stock, then bring to a simmer for 15-20 minutes until sweet potatoes are soft.
- 4. Remove from heat, add cilantro, and puree the soup with an immersion blender until smooth.
- 5. Stir in coconut milk, lime zest, lime juice, and honey, then taste and adjust seasoning if necessary.
- 6. For the Instant Pot, combine garlic, ginger, curry paste, salt, cayenne, sweet potatoes, and stock, then cook on high pressure for 8 minutes.
- 7. Release steam, remove the lid, and puree the soup until smooth, then stir in cilantro, coconut milk, lime zest, lime juice, and honey.
Nutrition Facts (estimated)
Servings
6
Calories
261
Total fat
8g
Total carbohydrates
42g
Total protein
4g
Sodium
561mg
Cholesterol
0mg
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