Do you (like me) roast a bunch of sweet potatoes at the beginning of the week and then completely forget to eat them? Then this 15-minute Coconut Curry Sweet Potato Soup is just the recipe for you.
Coconut Curry Sweet Potato Soup
Makes 2 servings
Prep time: 10 minutes
Cook time: 10 minutes
COCONUT CURRY SWEET POTATO SOUP
1 tablespoon olive oil
1 small red onion, diced
1 cloves garlic, chopped
1 tablespoon curry powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
3 small sweet potatoes, halved and roasted, skin removed
1 cup light coconut milk
1-1/2 cups water or chicken, vegetable broth
Salt and pepper to taste
LIME YOGURT SAUCE
1/2 cup Greek yogurt
Juice of 1 lime
1 teaspoon lime zest
Pinch of salt
Roasted pumpkin seeds for topping
PREPARE YOGURT SAUCE
In a small bowl, combine yogurt, lime juice, lime zest and salt.
SAUTE ONION & GARLIC
In a pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes. Add curry powder, turmeric and cumin, stirring until fragrant, about 1 minute. Remove from heat.
In a blender, add three halved, roasted sweet potatoes, coconut milk, water or broth, salt, pepper and the onion and garlic mixture. Blend until completely smooth. Return to pot and simmer over low heat until warmed through, about 10 minutes.
Evenly distribute soup into two bowls, drizzle with desired amount of yogurt sauce, top with roasted pumpkin seeds and fresh ground black pepper.