Sweet Potato Coconut Curry Soup

Sweet Potato Coconut Curry Soup from TheHillHangout.com

We recently became friends with a young lady from India. She came to the US just a few months ago to attend graduate school, and we have really enjoyed introducing her to many American traditions, sites, and foods for the first time. Our cultures are vastly different, and yet we have been able to find many commonalities as well. Isn’t that the way when you open yourself up to people who are different than you? She is from a family very similar to ours, she loves adventure, and is very studious. She fits in well with our crew. One of the biggest differences we have found, however, is in our diets. While we love classic southern food, our friend is a vegetarian who likes everything maxed out on spice. In an attempt to have her over for dinner, I have tried my hand at a few Indian dishes. The adventure has been fun, and we have found a couple of new dishes we will be adding in to our rotation. One of our favorites is Sweet Potato Coconut Curry Soup.

Sweet Potato Coconut Curry Soup from TheHillHangout.com

Sweet Potato Coconut Curry Soup is thick and creamy, yet it is also quite spicy and full of flavor. You can definitely adjust the spiciness to your level of preference, but to have an authentic Indian flavor, it’s traditional to turn up the heat. There is no hint of meat or animal fat, so our vegetarian friends will be able to enjoy this one.

Sweet Potato Coconut Curry Soup from TheHillHangout.com

Sweet Potato Coconut Curry Soup uses an immersion blender, but if you don’t have one you can use a good stand blender.

Sweet Potato Coconut Curry Soup from TheHillHangout.com

3 tablespoons Coconut Oil
1 small onion, diced
2 tablespoons diced garlic
2 medium sweet potatoes, peeled and diced (about 5-6 cups)
1/2 teaspoon ground ginger
1 teaspoon ground sweet curry (I bought mine at Penzey’s Spices.)
Salt and pepper
2 cans coconut milk
1 tablespoon sriracha (This amount is for a nice, spicy soup. Adjust to suit your preference.)

Sweet Potato Coconut Curry Soup from TheHillHangout.com

Heat coconut oil over medium heat in dutch oven. Saute onions and garlic until tender (about 5 minutes). Add diced sweet potatoes and cook another 5 minutes. Add ginger, curry, salt, and pepper. Mix to coat sweet potatoes well. Add coconut milk and sriracha. Lower heat to medium low and cover. Simmer for 30 minutes, stirring occasionally to keep from sticking. When sweet potatoes are tender, blend with immersion blender until smooth. Serve warm.

Do you have neighbors you need to invite over so that you can get to know them better? Do it before this year is over! You might be pleasantly surprised at how much you have in common!

Sweet Potato Coconut Curry Soup
Traditional Indian flavor abounds in this creamy, spicy soup!
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Ingredients
  1. 3 tablespoons Coconut Oil
  2. 1 small onion, diced
  3. 2 tablespoons diced garlic
  4. 2 medium sweet potatoes, peeled and diced (about 5-6 cups)
  5. 1/2 teaspoon ground ginger
  6. 1 teaspoon ground sweet curry (I bought mine at Penzey's Spices.)
  7. Salt and pepper
  8. 2 cans coconut milk
  9. 1 tablespoon sriracha (This amount is for a nice, spicy soup. Adjust to suit your preference.)
Instructions
  1. Heat coconut oil over medium heat in dutch oven. Saute onions and garlic until tender (about 5 minutes). Add diced sweet potatoes and cook another 5 minutes. Add ginger, curry, salt, and pepper. Mix to coat sweet potatoes well. Add coconut milk and sriracha. Lower heat to medium low and cover. Simmer for 30 minutes, stirring occasionally to keep from sticking. When sweet potatoes are tender, blend with immersion blender until smooth. Serve warm.
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Sweet Potato Coconut Curry Soup from TheHillHangout.com

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Comments

  1. I can’t wait to try this, Ashley!! This is the kind of dish we LOVE! Thanks for posting your recipe. You’re welcome to bring this to our supper club…if we ever start it!

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