Curried Sweet Potato Soup With Coconut Milk
A creamy and aromatically spiced curried sweet potato soup made with coconut milk offers a comforting dish.
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Instructions
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Preheat the oven to 350 F (180 C).
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Slice sweet potatoes into 2-inch rounds, drizzle with 2 tablespoons olive oil, season with salt, and bake for 1 hour until tender. Cool.
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In a saucepan, heat the remaining 2 tablespoons olive oil over medium heat. Fry onion and celery for 5 minutes, then add garlic and fry for 30 seconds.
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Stir in garam masala and curry powder, frying for 30 seconds, then remove from heat.
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Scoop sweet potato flesh into the saucepan and stir to coat with spices.
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Add stock, bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes. Cool.
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Blend soup in batches until smooth, then return to the saucepan over medium heat.
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Stir in coconut milk and water, then simmer for 5 minutes.