Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 2 pounds sweet potatoes peeled and cubed
- 1 1/2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper optional
- 1 can 13.5 ounces coconut milk
- 1 quart vegetable broth
- 3/4 teaspoon paprika
- 3/4 teaspoon turmeric
- 2 teaspoons fresh ginger grated
- Salt to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger; sauté until onion is translucent.
- Stir in curry powder, ground cumin, turmeric, optional cayenne, and paprika, cooking for about 1 minute until fragrant.
- Add cubed sweet potatoes, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 25 minutes or until sweet potatoes are tender.
- Use an immersion blender to purée the soup until smooth. Season with salt to taste and adjust other seasonings as needed. Serve hot, garnished with fresh cilantro if desired.
