Description
I whipped this up after finding a great deal on a huge amount of sweet potatoes at the farmers’ market and ran out of things to make with them. This is a little spicy, but you can adjust to your taste. Garnish with sliced basil leaves and sour cream, if you like.
Ingredients
- 3 medium sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 medium garlic cloves, peeled
- 1 (32 ounce) carton chicken stock
- 1 teaspoon curry paste
- 1 tablespoon yellow curry powder
- 1 (14 ounce) can diced tomatoes with green chile peppers
- ½ cup chopped fresh basil
- 1 tablespoon freshly grated ginger
- 1 teaspoon salt, or more to taste
- ½ (14 ounce) can coconut milk
Instructions
- Combine sweet potatoes
- onion
- and garlic cloves
- in a pot. Add chicken stock
- curry paste
- and curry powder; bring to a low boil over medium heat. Reduce heat
- cover
- and simmer until sweet potatoes are tender
- about 20 minutes.
- Remove from the heat. Stir in diced tomatoes with chile peppers
- basil
- ginger
- and 1 teaspoon salt. Puree soup with an immersion blender until smooth; you can also use a regular blender or food processor to do this.
- Bring soup to a low boil again and stir in coconut milk. Adjust salt if needed.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4