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Sweet Potato Curry Soup

Creamy, cozy, aromatic curry soup that is on the table in under 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds sweet potatoes peeled and cut into 1-inch cubes (or 4.5 cups)
  • 2 Tbsp coconut oil melted, divided
  • sea salt and fresh ground pepper to taste
  • 1 medium onion coarsely chopped
  • 4 garlic cloves minced
  • 1 Tbsp Thai red curry paste
  • 1 tsp fresh ginger
  • 4 cups vegetable stock
  • 1 cup full fat coconut milk

Method
 

  1. Preheat oven to 425.
  2. Place the sweet potatoes in a bowl and toss with 1 tablespoon of melted coconut oil and salt and pepper. Spread in a single layer on a baking sheet and roast in a 425 oven for 20-25 minutes. Remove from oven and set 1 cup of the cooked potatoes aside.
  3. Meanwhile heat the remaining tablespoon of coconut oil in a large stock pot over medium heat. Add the onions and sauté until translucent, about 5 minutes.
  4. Add in the garlic, curry paste and ginger. Continue to stir for an additional 2-3 minutes.
  5. Add in the roasted sweet potatoes and stock. Bring to a boil. Lower heat and simmer for 8-10 minutes. Remove from heat.
  6. Pour the coconut milk into the soup and blend with an immersion blender until smooth and creamy. Add back in the reserved sweet potato chunks. (see note)
  7. Serve topped with desired toppings.

Notes

Alternatively add the soup to a high speed blender and blend on high until smooth and creamy.