Curried Sweet Potato Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Got this online ..soo good I replaced curry powder with paste Ingredients:
2 tablespoons coconut oil |
1 onion, chopped |
2 cloves garlic, minced |
1 tablespoons madras curry powder |
2 medium sweet potatoes, chopped into cubes |
1/2 cup peas (can be frozen) |
1 can lite coconut milk (2 cups) |
2-4 cups veggie broth (less for a thicker consistency, more for thicker) |
2 tablespoons brown sugar |
squeeze of one juicy lime |
a few handfuls of spinach |
salt |
handful of chopped cilantro, for garnish |
a few pinches of red pepper flakes |
Directions:
1. In a large pot, heat coconut oil. Add onion and some salt salt. Cook, stirring, until it becomes translucent. (about 5 minutes). Add curry powder and garlic and cook for another 30 seconds (don’t let either burn).
2. Add a good squeeze of lime, coconut milk, broth, chopped sweet potatoes, brown sugar and a little more salt. Turn heat down and simmer, covered, until the sweet potatoes are soft (20-30 minutes).
3. Stir in the peas and spinach and cook for just another minute or two.
4. Taste and adjust seasonings, adding a few pinches of red pepper flakes if you want it a little spicy.
5. Top with cilantro and serve with naan bread on the side.
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