Vegan Curry Sweet Potato-Coconut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
5 lb sweet potatoes, peeled and cubed into 1" cubes1 tbsp olive oil3 medium yellow onions, diced4 cloves garlic, diced1 tbsp yellow mustard seed2 tbsp curry powder1 tsp ginger1 tsp cumin2 quarts water1 14 oz can light coconut milk1 tsp salt (or to taste)
Heat the olive oil in a large pot. Saute the onions over medium heat until transparent. Add garlic and spices, stir and heat for one minute to release flavors.
Add sweet potatoes and two quarts water; bring to a simmer. Cook 20-25 minutes or until sweet potatoes are softened. Use a regular or immersion blender to puree until smooth. Stir in 1 can light coconut milk and salt to taste. Serve immediately. Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user BAYFIDDLER.
Add sweet potatoes and two quarts water; bring to a simmer. Cook 20-25 minutes or until sweet potatoes are softened. Use a regular or immersion blender to puree until smooth. Stir in 1 can light coconut milk and salt to taste. Serve immediately. Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user BAYFIDDLER.
Nutritional Info Amount Per Serving
- Calories: 82.6
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 154.9 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.2 g
- Protein: 1.4 g
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