Coconut Curry Sweet Potato Soup
Coconut Curry Sweet Potato Soup
Yield: 6 servingsWarm up with this nourishing Coconut Curry Sweet Potato Soup, packed with vibrant flavors and wholesome ingredients. Perfect for a cozy meal, this soup is made with the goodness of coconut oil, fresh vegetables, and aromatic spices. 🌱🥥
Ingredients:
- 1 tablespoon unrefined coconut oil
- 1 yellow onion, diced
- 2 small carrots, diced
- 2 celery stalks, sliced
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon sea salt
- 4 cups vegetable broth
- 4 small sweet potatoes, diced
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon summer savory powder
- ¼ cup coconut cream + extra for garnish
Garnish Ideas: Drizzle with additional coconut cream (see note on page TK), chopped pumpkin seeds, and fresh mint and basil. 🌿✨
Feel free to use any vegetables you have on hand—cabbage, green beans, bell pepper, or onion are all great choices! This recipe is versatile and adaptable to whatever you have in your fridge. Enjoy a bowl of this delicious and healthful soup that’s both comforting and packed with nutrients! 🥕🍠🍲
In a large saucepan, sauté the onion and garlic in coconut oil until caramelized, stirring occasionally. Add the celery and continue to sauté for a few more minutes. Pour in the vegetable broth along with all other ingredients except the coconut cream. Bring to a boil, then reduce the heat and simmer for approximately 20–30 minutes, or until the sweet potatoes are fork-tender. Remove and discard the bay leaves.
Pour ¼ cup of coconut cream into the soup and use an immersion blender to puree directly in the pot. If you prefer a chunkier texture, drizzle a bit of coconut cream on top instead. Serve the soup over rice (as pictured). Ladle a cup of soup into your bowl, swirl in a bit more coconut cream, and add your favorite garnish if desired.
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