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- 2 medium sweet potatoes, peeled and diced - 1 tablespoon coconut oil - 1 onion, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons red curry paste - 1 can (400ml) coconut milk - 4 cups vegetable broth - 1 tablespoon soy sauce or tamari - 1 teaspoon turmeric powder - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro, chopped (for garnish) - Red chili flakes (optional, for heat) Sweet potatoes are high in fiber and vitamins A and C. They help with digestion and boost your immune system. Coconut oil adds healthy fats and improves heart health. Onions and garlic support your heart and may reduce cancer risk. Ginger helps with digestion and may ease nausea. Red curry paste adds flavor and may increase metabolism. Coconut milk offers healthy fats and adds creaminess. Vegetable broth provides hydration and flavor without calories. Soy sauce or tamari adds umami and helps with flavor balance. Turmeric has anti-inflammatory properties. Lime juice gives freshness and vitamin C. Fresh cilantro adds flavor and antioxidants. Red chili flakes can boost metabolism and add heat. If you cannot find sweet potatoes, you can use butternut squash. You can swap coconut oil for olive oil if needed. If you want less heat, use mild curry paste or reduce the amount. For a nut-free option, use sunflower oil instead of coconut oil. You can replace coconut milk with almond milk for a lighter soup, but the texture will change. If you avoid soy, try liquid aminos instead of soy sauce. Use lemon juice in place of lime juice if desired. For a different herb, try parsley instead of cilantro. First, gather all your ingredients. You will need: - 2 medium sweet potatoes, peeled and diced - 1 tablespoon coconut oil - 1 onion, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons red curry paste - 1 can (400ml) coconut milk - 4 cups vegetable broth - 1 tablespoon soy sauce or tamari - 1 teaspoon turmeric powder - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro, chopped (for garnish) - Red chili flakes (optional, for heat) Next, peel and dice the sweet potatoes. Chop the onion, mince the garlic, and grate the ginger. This prep makes cooking easier. In a large pot, heat the coconut oil over medium heat. Add the chopped onion. Sauté it for about 5 minutes until it softens. The key is to not let it burn. Now, stir in the minced garlic, grated ginger, and red curry paste. Sauté this mix for another 2 minutes. You want those flavors to come alive! Add the diced sweet potatoes to the pot. Mix them well with the curry base. This step ensures every piece gets covered in flavor. Pour in the coconut milk and vegetable broth. Add the soy sauce and turmeric powder. Bring this mixture to a gentle boil. Once boiled, reduce the heat to low. Let the soup simmer for about 20 minutes. This helps the sweet potatoes become tender. Now it’s time to blend! Use an immersion blender to blend the soup until it’s smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender. After blending, return it to the pot. Next, season the soup with salt, pepper, and lime juice. Stir well and taste it. Adjust the seasoning if needed. Finally, serve the soup hot. Garnish it with fresh cilantro and a sprinkle of red chili flakes for some heat. Enjoy your Coconut Curry Sweet Potato Soup! To cook sweet potatoes well, start with medium-sized ones. Peel and dice them into even pieces. This helps them cook evenly. Use a sharp knife for safety and speed. Always rinse the diced potatoes to remove excess starch. This step makes them less sticky and helps with texture. To get a creamy soup, use full-fat coconut milk. It makes the soup rich and smooth. Blend the soup until it is completely smooth. An immersion blender works best. If you don’t have one, a regular blender is fine. Always blend in small batches to avoid spills. You can easily change the spice level. If you want it milder, use less red curry paste. Start with one tablespoon and taste. For more heat, add red chili flakes. You can also use fresh chili peppers for a kick. Just remember to remove seeds if you don’t want it too spicy. {{image_2}} You can easily make this soup vegetarian or vegan. The base is already plant-based. Just use vegetable broth and coconut milk. You might want to add more veggies like carrots or bell peppers. These will add color and flavor. You can also use tofu for extra protein. This way, everyone can enjoy the soup. If you want to add protein, you have options. For a vegan twist, try adding black beans or chickpeas. These beans are high in protein and fiber. If you prefer meat, shredded chicken works well. Just add cooked chicken during the last few minutes of cooking. Either choice makes the soup heartier and more filling. Spices can change the flavor of your soup. Try adding cumin or coriander for a warm taste. You can also use curry powder instead of red curry paste. For a spicy kick, mix in cayenne pepper or fresh chili. Each spice will give a unique twist to the soup. Experiment and find what flavors you love best! To keep your coconut curry sweet potato soup fresh, let it cool first. Once cool, place it in an airtight container. Store it in the fridge. The soup will last up to 3 days. Make sure to label the container with the date. This way, you can track how long it has been stored. If you want to store the soup longer, freezing is a great option. Pour the cooled soup into freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. Seal tightly and freeze for up to 3 months. Thaw it in the fridge overnight before reheating. Reheating is simple. If frozen, thaw the soup first in the fridge. Pour the soup into a pot and heat over medium heat. Stir often to prevent sticking. You can also use a microwave. Heat in short bursts, stirring in between. Ensure it is hot all the way through before serving. Add a splash of coconut milk for extra creaminess if desired. Yes, you can use different potatoes. Regular potatoes, like Yukon Gold, work well. They add a nice creaminess. However, sweet potatoes give the soup its unique flavor and sweetness. If you swap, be aware the taste will change. To make the soup spicier, add more red curry paste. Start with a teaspoon more and taste as you go. You can also sprinkle in red chili flakes during cooking. For extra heat, add fresh chopped chili peppers. Just remember, it’s easier to add than take away heat! This soup pairs well with crusty bread or naan. A light salad can balance the meal too. For a heartier option, serve it with rice. You could also top it with roasted chickpeas for extra crunch. Enjoy discovering what you like best! We covered key ingredients and their benefits, plus tips for cooking sweet potatoes. You now have step-by-step instructions to create a creamy soup. Remember to try variations to suit your taste, whether vegetarian or with added proteins. Storing leftovers is easy with the right methods. This soup is comforting and full of flavor. Enjoy making it your own!

Coconut Curry Sweet Potato Soup

Warm up your taste buds with this Coconut Curry Sweet Potato Soup that’s creamy, flavorful, and incredibly easy to make! Packed with nutritious sweet potatoes, fragrant spices, and coconut milk, this delightful soup is perfect for any occasion. In just 35 minutes, you can whip up a bowl of comfort that everyone will love.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon coconut oil

1 onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 can (400ml) coconut milk

4 cups vegetable broth

1 tablespoon soy sauce or tamari

1 teaspoon turmeric powder

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Red chili flakes (optional, for heat)

Instructions
 

In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.

    Stir in the minced garlic, grated ginger, and red curry paste. Sauté for an additional 2 minutes until fragrant.

      Add the diced sweet potatoes to the pot and mix to coat with the curry base.

        Pour in the coconut milk and vegetable broth, followed by the soy sauce and turmeric powder. Bring the mixture to a gentle boil.

          Reduce the heat to low and let the soup simmer for about 20 minutes, or until the sweet potatoes are tender.

            Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer batches of the soup to a regular blender. Blend and return to the pot.

              Season with salt, pepper, and lime juice. Stir well and adjust seasoning to taste.

                Serve the soup hot, garnished with fresh cilantro and a sprinkle of red chili flakes for extra heat if desired.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4