We can begin to feed...: Silky Smooth Curried Coconut Sweet Potato Soup

Several months ago I pinned a recipe for a soup that I thought looked very good. And I had another look at it when I had a craving for a sweet potato and coconut dish a few days ago. It is a good looking soup, very thick and you may want to check it out.

This soup of mine was definitely inspired by that one so I wanted to be sure to give it credit, but I do prefer to use my own tried and true vegetable soup method, and I changed up the spices a bit, too.

I used a full fat version of canned coconut milk in this soup and it feels like silk in your mouth. The texture is really fabulous. I know it would be good with a light coconut milk, too, and of course the calorie count would be lower… and for my Weight Watchers friends, the P+ values would certainly be less as well.

Your choice, of course.

Any leftovers can be frozen or just kept in the fridge for use within a couple of days.

Here is how I made it.

Curried Coconut Sweet Potato Soup
Makes 5 one-cup servings

1 Tbs coconut oil
16 oz sweet potato, peeled and cut into 1/2 inch chunks
4 oz white onion, peeled and chopped
3 cloves garlic, peeled, smashed and minced
2 cups water
1/2 tsp cumin
1/2 tsp curry powder
1/8 tsp red pepper flakes
1/2 cup coconut milk

Place the coconut oil in a large soup pot over MEDIUM heat.
Saute the onions and garlic until translucent, being careful not to let them brown.
Add the sweet potato chunks and saute about 5 minutes.
Add the spices and stir to coat the veggies.
Add the water, bring to a boil and then cover the pot, and reduce the heat to LOW and let the mixture simmer for about half an hour.
Remove the pot from the heat and using your immersion blender, puree the veggies and combine with the broth. You don’t want any lumps left.
Add the coconut milk to the mixture and stir or blend well.
Place soup in serving bowls, and sprinkle with salt and pepper to taste.