Curried Sweet Potato Soup

So I have two sweet potatoes, a bag of carrots, a can of coconut milk, and a cupboard full of spices. Its 28 degrees outside. You what that means; TIME FOR SOUP!!

This came out so good. Its packed with tons of vitamins, warms the soul, AND, tastes delicious. Could you really ask for anything more? I served this with a spiced salmon and some crusty bread (of course!!)

• 2 large sweet potatoes (peeled and chopped)
• 4 large carrots (peeled and chopped)
• 1/2 medium onion (finely chopped)
• 2 tbs olive oil
• 1 tbs lemon
• 1 cup of coconut milk
• 4 cups veggie or chicken broth
• 1 clove of garlic
• 1 tbs brown sugar
• 2 tbs Madras Curry powder
• 1 tsp Garam Masala
• 1 tsp dried ginger ( or fresh if you have it!)
• 4 tbs sour cream (or plain yogurt)
• 4 tsp cranberry sauce (or cranberry preserves)
• 4 sprigs parsley (for garnish of course)

                                       Chop peeled veggies, onion and garlic.
 

 On medium heat, cook onion until soft (about 15 minutes). Add garlic and cook until fragrant (best smell ever!). Add salt, pepper, curry, garam masala, ginger and lemon and stir into onions and garlic. Add sweet potato and carrot and saute for about 5 minutes until coated and fragrant. Add enough broth to soak all vegetables, add bay leaf, cover and bring to a boil. Turn down heat and simmer for about 30 minutes. Remove bay leaf and with an immersion blender, puree soup until creamy and smooth. Add coconut milk, and brown sugar and bring back to boil. Salt and pepper to your liking.

 

 Pour into bowls. Top with sour cream, cranberry sauce and parsley. 

ENJOY

Happy Eating!! 

Kendra