Description
A warm and satisfying soup combining the sweetness of sweet potatoes with aromatic spices, creamy coconut milk, and a hint of lime.
Ingredients
- 2 tablespoons coconut oil (or olive oil)
- 1 medium yellow onion, chopped (about 150 g)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium sweet potatoes, peeled and cubed (about 600 g)
- 2 medium carrots, sliced (about 200 g)
- 2 tablespoons curry powder (mild or hot)
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ½ teaspoon ground cinnamon
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 can (400 ml) full-fat coconut milk
- 4 cups vegetable broth (960 ml)
- Juice of 1 lime
- Fresh cilantro leaves, chopped, for garnish
- Optional Add-ins: 1 cup cooked lentils or chickpeas, pinch of chili flakes, 2 tablespoons cashew or peanut butter
Instructions
- Heat coconut oil in a pot over medium heat.
- Add the chopped onion and cook for about 3–4 minutes until it starts to soften.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Add the cubed sweet potatoes and sliced carrots to the pot. Stir to coat them with the aromatics.
- Mix in the curry powder, cumin, turmeric, cinnamon, salt, and pepper. Toast the spices for 1–2 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the vegetables are tender.
- Use an immersion blender or transfer the soup in batches to a regular blender to blend until smooth.
- Stir in the coconut milk and lime juice. Simmer for another 5 minutes, adjusting the seasoning as needed.
- Garnish with chopped cilantro, a sprinkle of chili flakes, or a drizzle of coconut milk before serving.
Notes
Serve hot in bowls, pairing with crusty bread or naan. This soup can be stored for up to 4 days in the refrigerator, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan