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Curry Yam SoupI love recipes where I can throw everything in a pot, let it simmer, boil or bake and eat. This is one of those kinds of recipes. It took me less than 5 minutes to get it on the stove, and then I relaxed. Such a tough life…

Pair this with a lovely slice of warm bread and  a warm fire on a rainy night. That’s perfection in my mind.

Curried Sweet Potato Soup

  • 1 large onion
  • 1 Tbsp coconut oil (or oil of choice)
  • 3 garlic cloves minced
  • 4 cups peeled and roughly chopped sweet potato (or yam)
  • 3 cups of chicken or vegetable stock
  • 1 can coconut milk
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1 tsp marsala spice
  • 1/4 tsp cinnamon
  • 2 Tbsp grated or finely chopped ginger
  • 1 tsp of salt (see note below)
  • salt and pepper to taste

Peel and roughly chop the onion. In a large pot over medium heat, cook the onions with 1 Tbsp of coconut oil for 3 to 5 minutes or until the onions become tender. Add the minced garlic and cook for another minute. Meanwhile peel and roughly chop a few yams (depending on size). Throw everything else into the pot and bring to a boil. Simmer covered for 20 minutes (or until yams are tender).  Serve as is, chunky and creamy, or use an emulsion blender to make it smooth and creamy. Season with salt and pepper.

Note: The amount of salt required will greatly vary depending on the type of stock you use, the curry paste or powder you decide to use, as well as the type of salt you have. Better to start out small and add as needed.

I’m sharing this with Pennywise Platter Thursday and Full Plate Thursdays.

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