Root Vegetable Coconut Curry Soup
Author: Insightful Bite
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
- 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
- Heath coconut oil in a large soup pot over medium-low heat.
- Add onions, celery, and garlic to the pot as you chop them, stirring occasionally.
- Add curry powder and ground ginger and stir for 1 minute.
- Add the diced sweet potato or squash and vegetable broth and bring to a simmer.
- Reduce heat, cover, and let simmer for 30-40 minutes or until the sweet potato is cooked through.
- Stir in the coconut milk, then transfer to a blend or use an immersion blender to blend until smooth and creamy.
- Season to taste with sea salt. I start with ¼ teaspoon, but this depends on how salty your vegetable broth is. Enjoy hot!
- 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/
3.5.3251