There’s nothing quite as comforting as a hot bowl of soup on a chilly night. This curried sweet potato soup recipe blends sweet and spicy for a tantalizing medley of flavors. Made with rich spices, creamy coconut milk, and a hint of lime juice, it’s exotic and comforting all at once.
Preparing our recipe is a breeze. All you have to do is add the ingredients one by one, cook to perfection, top with cilantro and coconut, and serve! The dish makes a perfect complementary side or hearty solo meal. The nutrient-packed, vegetarian ingredient list means the whole family can savor the heavenly flavor.
Yields: 4 servings | Serving Size: 1 cup | Calories: 246 | Total Fat: 18 g | Saturated Fat: 9 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 54 mg | Carbohydrates: 19 g | Dietary Fiber: 5 g | Sugars: 6 g | Protein: 2 g | SmartPoints: 11 |
- 2 tablespoons coconut oil
- 1 onion, diced
- 2 cloves garlic
- 1 large sweet potato, peeled and diced
- 2 tablespoons curry powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1 15-ounce can light coconut milk
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1/4 cup shredded coconut
Heat coconut oil in a large saucepan or Dutch oven over medium heat.
Add onions and cook until soft.
Add garlic and cook for about a minute.
Add sweet potatoes, stir, and cook for 5 minutes.
Stir in spices and cook for about a minute.
Add coconut milk.
Bring to a simmer over low heat for 20-25 minutes, until sweet potatoes are tender.
Using either an immersion blender or regular blender, puree soup until smooth and creamy.
Transfer back to pot and add lime juice.
Top with chopped cilantro and coconut.
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