I love recipes where I can throw everything in a pot, let it simmer, boil or bake and eat. This is one of those kinds of recipes. It took me less than 5 minutes to get it on the stove, and then I relaxed. Such a tough life…
Pair this with a lovely slice of warm bread and a warm fire on a rainy night. That’s perfection in my mind.
Curried Sweet Potato Soup
1 large onion
1 tablespoon coconut oil (or oil of choice)
3 garlic cloves minced
4 cups peeled and roughly chopped sweet potatoes or yams
3 cups vegetable stock (or chicken broth)
1 can coconut milk
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1 teaspoon garam masala
1/4 tsp cinnamon
2 tablespoons grated or finely chopped ginger
1 teaspoon of salt (see note below)
Salt and pepper to taste
Peel and roughly chop the onion. In a large pot over medium heat, cook the onions with coconut oil for 3 to 5 minutes or until the onions become tender. Add the minced garlic and cook for another minute. Meanwhile peel and roughly chop a few sweet potatoes (depending on size). Throw everything else into the pot and bring to a boil. Simmer covered for 20 minutes (or until sweet potatoes are tender).
Serve as is, chunky and creamy, or use an emulsion blender to make it smooth and creamy. Season with salt and pepper.
Note: The amount of salt required will greatly vary depending on the type of stock you use, the curry paste or powder you decide to use, as well as the type of salt you have. Better to start out small and add as needed.
Related post: Creamy Chickpea Soup