Sweet Potato Coconut Curry Soup
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I've been under the weather for a few days now and after running some morning errands I felt like an ice cube. I decided it was a perfect day for soup. I love experimenting with soup, throwing in all the random veggies I find in the kitchen, using up every ingredient that's about to expire. Ok, that might be a poor introduction. Today I had leftover lamb from our lamb roast and I've been wanting to pair it with curry. So I went for a coconut curry soup with sweet potatoes. And it was amazing. You could definitely keep out the lamb and make this soup vegetarian, or use chicken as your meat option. Whichever way you choose, this soup is so flavorful and warming to body and soul!
Why I love...
GINGER: anti-inflammatory, great for digestion, anti-viral, soothes nausea
TURMERIC: anti-inflammatory, antioxidant
Sweet Potato Coconut Curry Soup
30 min, serves 5-6
- 1 T olive oil
- 1 medium yellow onion, diced
- 3 large cloves garlic, minced
- 1/2 in piece fresh ginger, minced
- 2 large sweet potatoes, chopped in 1/2 inch cubes
- 1 T curry powder
- 1 t garam masala
- 1 t turmeric
- 1 t salt
- 1/2 t pepper
- 1 quart chicken broth (sub vegetable if making vegetarian)
- leftover chicken or lamb, cooked and cut into bite size chunks (optional)
- 1/2 can tomato paste (3 oz)
- 1 can full fat coconut milk
- Heat olive oil in 6-8 quart dutch oven on medium heat
- add onion, garlic, and ginger and cook for about 5 min, stirring frequently
- add all the spices and stir
- add sweet potatoes and stir to coat with spices (add a splash of broth if the pot is dry)
- add chicken broth (and meat, if adding), bring broth to boil, then reduce to simmer until sweet potatoes are soft enough to be mashed against the side of the pot (about 20-25 min)
- Stir in tomato paste until well combined
- turn off heat and stir in coconut milk
