Good morning fabulous friends,
Oh my goodness! I made the most delicious soup yesterday. SERIOUSLY good. A reader had e-mailed me for some vegan recipes and so I got to work. This soup is creamy, perfectly balanced, tasty and VEGAN! Oh and it is so simple and will be ready to ladle in 30 minutes. I don’t know about you but I always, always anticipate Fall. It is my absolute favorite season! I love hot chocolate by the fire, big winter sweaters with boots, scarves, crisp air, beautiful, colorful falling leaves…. the list goes on and on. This soup is the perfect lunch or light dinner for the welcome of the Fall season. You know when you scrape the bowl and eat the cookie dough with a spoon? Well, my mom and I were scraping the soup pot with a spoon yesterday 😉
Just make this please! Press print below… Enjoy!!
Off to go get some new luggage… I want to arrive in Paris looking as Chic as possible 🙂
Curried Sweet Potato & Coconut Soup
1 tbsp vegetable oil
1 onion, chopped
1-inch piece fresh ginger, peeled and chopped
1 &1/2 tsp curry powder (hot)
1 tsp kosher salt (plus more depending on taste)
3 sweet potatoes or yams, peeled and chopped
1 can coconut milk (I use full fat)
4 cups vegetable stock, low sodium
1 lime, juiced Cilantro, chopped for garnish
Heat the vegetable oil in a large soup pot over medium high heat. Saute onion and ginger until onions are soft and translucent. Add the curry powder and salt and cook, stirring for another minute. Add the chopped sweet potatoes, coconut milk and vegetable stock, then bring to a boil. Reduce the heat to medium and simmer for 10-15 minutes until sweet potatoes are tender when pierced with a fork. Puree mixture in a blender or food processor until thoroughly combined. Return mixture to the burner, bring back up to simmer and stir in lime juice.
Adjust seasonings if needed. (I used a vita-mix and it worked great at getting this soup a beautiful consistency) Transfer to bowls and garnish with cilantro, thai basil, salted peanuts and a drizzle more coconut milk if desired.