Sweet Potato Curry Soup
Try this Sweet Potato Curry Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 2 cups water
- 1 teaspoon curry powder
- 3 cloves garlic
- pinch of ground nutmeg
- 500 gm sweet potatoes (around 2 medium size potatoes)
- 1 brown onion
- 1 cm piece of ginger (can use ground ginger use a tsp)
- 50 gm butter organic preferably
- 2 tbs stock (i use homemade paste can use chicken or veg
- sea salt (i use pink himalayan)
- black ground pepper
- 1 cup full fat organic coconut milk (bpa free can)
- fresh lime
- Carbohydrate 3.97122333333333 g
- Cholesterol 0 mg
- Fat 0.0777941666666667 g
- Fiber 0.760708344141642 g
- Protein 0.535245833333333 g
- Saturated Fat 0.0220070833333333 g
- Serving Size 1 1 -6 (151g)
- Sodium 6.56516667067363 mg
- Sugar 3.21051498919169 g
- Trans Fat 0.0185904166666667 g
- Calories 17 calories
Cut sweet potatoes into cubesPeel garlic and ginger chop into small piecesDice onionMelt butter in a large saucepan, saute (cook on a lower heat) garlic, ginger and onion until soft (take care not to burn) only takes around a minute.Add curry powder and stir to combine, cook until fragrant.Add sweet potatoes, water, and stock bring to the boil once boiling turn heat down to a simmer and cook until tender (usually 20 mins)When potatoes are cooked use a stick mixer or put into a blender to puree, add nutmeg, black pepper and a good grinding of salt and coconut cream to soup heat until hot don’t boil.Serve with a good squeeze of lime juice (you won’t want to miss this step!)
