Sweet potato and coconut soup with curry spices
Prep time 10 mins
Cooking 30 mins
Something to lift that mid-week winter mood: a pureed sweet potato soup that is both fragrant and deliciously creamy thanks to the addition of coconut cream with fragrant curry spices.
4 tbsp ghee, olive oil or coconut oil
2 small onions, diced
2 tbsp (7g) best quality curry powder (see note)
1.2 kg sweet potatoes, peeled and coarsely chopped
750 ml chicken or vegetable stock
800ml coconut milk
200 ml coconut cream, to finish
Combine oil in a saucepan with onions and stir until translucent, about 8 mins over medium heat. Remove onion and set aside, then add dd curry powder to oil and stir until fragrant (10-20 seconds).
Drain half of the oil out of the pan, to serve the soup, then return the onions back to the pan. Add stock and sweet potato, season and bring to a boil, then reduce heat to medium and simmer until sweet potato is very soft, about 30 minutes.
Blend soup until very smooth with a hand held blender, then season to taste and serve with a swirl of coconut cream and extra curry oil on top.
NOTE You can use any curry blend you like, for this we like a hot blend from a good spice shop, or Indian grocer.
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