2 -3 sweet potatoes (medium to large) peeled and chopped
2 cloves of garlic chopped
2 tbsp of olive oil
a thumb size of ginger chopped
1 can of coconut milk
1 container of chicken/veg broth (2 1/2 cups)
1 onion chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp red pepper flakes (more if you like)
1 tbsp yellow curry powder
1 tbsp garam masala
salt to taste
cilantro, chives, green onions or croutons to accessorize your soup
In a dutch oven or a good size pot heat your olive oil over medium heat. Add your onions and some salt. After a few minutes add your garlic and ginger as well. When the onions are nice and soft add all of your spices and mix well. Smell, mmmmm. After a minute or 2, add your sweet potatoes and your broth. Bring to a boil and cook until potatoes are soft. Turn the heat off and blend your soup. Turn the heat back on low and add your coconut milk ( I never use light coconut milk, it's just too watery). When your soup is hot again, taste for seasoning, I usually add more salt at this point. Serve and top with your soup accessories.
Love my Kitchen Aid hand blender, it makes creamy soup a whole lot easier.