Sweet Potato Coconut Curry Soup (Gluten-free)
Smooth, creamy, and so flavourful, this soup is filling, and so delicious. A perfect comforting soup for a cold, chilly day.
- 2 medium sweet potatoes cubed
- 1 tbsp butter or olive oil
- 2 medium onions sliced
- 4 cloves garlic sliced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 can coconut milk 400 ml
- 4 cups chicken broth
Place a large pot on medium heat, and add the butter. Once the butter is melted and starting to bubble, add the onions and garlic, and lightly saute until softened. About 6 minutes. Add in the curry powder, turmeric, salt and pepper, and stir until well combined. Cook for 1 minute.
Add the coconut milk, chicken broth, sweet potatoes. Stir and turn up the heat to bring the soup to a boil.
Once the soup starts to boil, turn the heat down to medium-low, and let it simmer for about 20 minutes, until the sweet potato is cooked and soft.
Puree the soup using a hand blender. (A regular blender will also work, just puree in batches). Blend until smooth and creamy. Taste the soup, and adjust the seasonings as needed. Return to the pot and serve.