Root Vegetable Coconut Curry Soup
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This creamy, savoury and warming soup is the perfect warm-you-up lunch or dinner.
Ingredients
  • 2 Tbsp. coconut or olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 tsp. curry powder
  • ½ tsp. ground ginger
  • 4 cups peeled and diced sweet potato or butternut squash
  • 2½ cups vegetable broth
  • 1½ cups coconut milk (from a can, preferably full fat)
  • optional toppings: chili flakes, cilantro, chili oil/hot sauce
Instructions
  1. Heath coconut oil in a large soup pot over medium-low heat.
  2. Add onions, celery, and garlic to the pot as you chop them, stirring occasionally.
  3. Add curry powder and ground ginger and stir for 1 minute.
  4. Add the diced sweet potato or squash and vegetable broth and bring to a simmer.
  5. Reduce heat, cover, and let simmer for 30-40 minutes or until the sweet potato is cooked through.
  6. Stir in the coconut milk, then transfer to a blend or use an immersion blender to blend until smooth and creamy.
  7. Season to taste with sea salt. I start with ¼ teaspoon, but this depends on how salty your vegetable broth is. Enjoy hot!
  8. If you prefer this as a chunky soup, simply omit the blending!
Recipe by Insightful Bite at https://www.insightfulbite.com/root-vegetable-coconut-curry-soup/