curried coconut and sweet potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
coconut oillarge yellow onion, dicedgarlic cloves, minced sweet potatoes, scrubbed clean and cut into 1/2 inch pieces (don’t bother peeling them!) good quality curry powder (more or less depending on your spice tolerance) Start with less and add more as needed.fresh grated ginger ground cinnamon creamy peanut butterveggie stockcan coconut milksalt and pepper to tastechopped cilantroa few handfuls of peanutsa squeeze of fresh lime juice
In a large soup pot heat coconut oil over medium heat. Add onion and sauté for about 8 minutes. Add garlic and chopped sweet potato. Cook for about 2 more minutes. Add spices and mix well.
Add veggie stock and peanut butter. Bring to a boil. Reduce heat to a simmer and simmer for about 25 minutes.
With an immersion blender or regular blender carefully puree the soup. Stir in the coconut milk salt and pepper. Taste test and add more curry powder if necessary. The longer the soup sits the more flavorful it gets!
Serve with chopped cilantro, peanuts, and a squeeze of lime juice
Serving Size: makes 12 - 1 cup servings
Add veggie stock and peanut butter. Bring to a boil. Reduce heat to a simmer and simmer for about 25 minutes.
With an immersion blender or regular blender carefully puree the soup. Stir in the coconut milk salt and pepper. Taste test and add more curry powder if necessary. The longer the soup sits the more flavorful it gets!
Serve with chopped cilantro, peanuts, and a squeeze of lime juice
Serving Size: makes 12 - 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 205.7
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 489.8 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 4.2 g
- Protein: 4.1 g
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