Sweet Potato Curry Soup - Quart Recipe
Recipe information
Make Sweet Potato Curry Soup - Quart in just 45m. Serves Up to 4. Sweet potatoes, vegan curry paste perfumed with ingredients like galangal and makrut lime peel, and luscious coconut milk. It has a beautiful, subtle spiciness that will warm you from the inside out.
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Ingredients
Main Ingredients
Preparation
1. Prepare the Ingredients
Peel and dice the sweet potatoes into small cubes. Chop the onion and mince the garlic cloves.
2. Heat the Base
In a large pot, heat a small amount of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add Garlic and Spices
Add the minced garlic to the pot and sauté for an additional minute until fragrant. Stir in the galangal and makrut lime peel.
4. Incorporate Sweet Potatoes and Curry Paste
Add the diced sweet potatoes and vegan curry paste to the pot. Stir well to coat the sweet potatoes with the curry paste.
Cooking
5. Add Liquids
Pour in the vegetable broth and coconut milk. Stir to combine all ingredients.
6. Simmer the Soup
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 20-25 minutes, or until the sweet potatoes are tender.
7. Blend for Creaminess
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup to a countertop blender in batches and blend until creamy.
8. Season to Taste
Taste the soup and add salt and black pepper as needed. Stir well.
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