Vegan Sweet Potato and Coconut Curry Soup
Introduction
Today, let's create a dish that embodies the essence of warmth and comfort, infused with a touch of exotic flair. This vegan Sweet Potato and Coconut Curry Soup is not only hearty and soothing but also carries the vibrant spices and creamy textures that make every sip a delightful experience.
Ingredients
- 2 tablespoons coconut oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 medium sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
- Juice of one lime
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the chopped onion, garlic, and ginger, sautéing until the onion becomes translucent.
- Stir in the curry powder, cumin, and paprika, cooking for another minute until fragrant.
- Add the cubed sweet potatoes and stir to coat them in the spices.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
- Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer to a blender in batches.
- Stir in the coconut milk and heat through. Season with salt and pepper to taste.
- Add the lime juice and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro.
Enjoy this nourishing bowl of Sweet Potato and Coconut Curry Soup, perfect for warming up on chilly evenings or simply when you need a comforting meal that soothes the soul. Pair it with some crusty bread for dipping into the lush, creamy broth.
Isabella
| Nutritionfacts | Calories: 250, Fat: 15g, Carbohydrates: 27g, Protein: 4g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Coconut, possible gluten in vegetable broth depending on brand |