Sweet Potato Curry Soup
I love this time of year when the weather gets cooler and a nice comforting bowl of soup just really hits the spot. This sweet potato curry soup is like a hug in a bowl and is made with nourishing ingredients. It also has the perfect sweet and savory flavor balance! Sweet potatoes are an excellent food that contains many vitamins and minerals, fiber, and supports our immune system. Definitely don't miss out on this soup of the season!
Equipment
- Blender
- Baking sheet pan
Ingredients
- 3 medium sweet potatoes
- 1/2 medium yellow onion
- 5 cloves of garlic(peeled)
- 3-4 cups chicken bone broth or veggie broth
- 1 can full fat coconut milk
- 3 tbsp coconut aminos
- 2 tbsp avocado oil
- 2 tsp curry powder
- 1/4 tsp garam masala
- 1/4 tsp ground cumin
Toppings
- Dairy free sour cream
- Fresh parsley
Instructions
- Carefully peel and cube the sweet potatoes and then place them on a baking pan lined with parchment paper.
- Carefully cut and slice half a yellow onion and add the onion slices to the pan with the sweet potatoes and garlic cloves.
- Drizzle 2 tbsp avocado oil over top and mix around the sweet potatoes, onion slices, and garlic cloves until they are evenly coated.
- Roast them for 35-40 minutes at 400 degrees. Shuffle around the veggies halfway through roasting. Once they are done, set aside to cool for a few minutes.
- Add the roasted veggies and sweet potatoes to a high-powered blender along with the coconut milk, broth, coconut aminos, and spices
- Blend on high for 2-3 minutes or until the consistency becomes smooth and creamy. (If the soup has cooled down a lot, add it to a pot on the stove to heat back up.)
- Serve the soup topped with some dairy free sour cream and fresh parsley and enjoy.
Notes
Store in the fridge for up to a week. You can double the recipe if serving more people.