Curry-Spiced Sweet Potato Soup
Smooth, velvety sweet potato soup blended with warm curry spices, coconut milk and a colorful, crunchy pomegranate salsa for an especially pretty garnish.
Ingredients
- 3 tablespoons (45 ml) coconut oil or olive oil
- 1 red onion chopped
- 2 teaspoons finely chopped fresh ginger
- 2 garlic cloves finely chopped
- 2 teaspoons (15 g) ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 1 ¾ pounds (800 g) sweet potato (about 2) peeled and diced
- 5 cups vegetable broth or water
- Kosher salt
- 1 13.5-ounce (400 ml) can coconut milk (full fat, not light)
Pomegranate Salsa:
- 1 shallot finely chopped
- ½ teaspoon salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 tablespoon pomegranate molasses or balsamic vinegar
- ½ cup (82 g) fresh pomegranate seeds about ½ a pomegranate
- 2 tablespoons chopped parsley
Instructions
- Heat the oil over medium heat in a large pot or Dutch oven. Add the onion, ginger and garlic and cook until the onion is softened and translucent.
- Add the turmeric, coriander, cumin, black pepper and cayenne, stirring to coat the spices in the oil.
- Add the sweet potatoes, broth, and 2 teaspoons salt to the pot. Bring to a simmer, then adjust the temperature to keep the liquid from boiling. Cook the soup partially covered for 30 minutes, or until the sweet potatoes are tender.
- Pour the coconut milk into the soup and remove from the heat. Let cool slightly.
- Puree the soup in a blender until smooth, in batches if necessary. Season with more salt and pepper, if needed. Serve the soup with a few spoonfuls of salsa on top.
Pomegranate Salsa
- To make the salsa, put the shallots, salt and lemon juice in a bowl and let it sit for 5 minutes. Stir in the olive oil and pomegranate molasses to blend, then add the pomegranate seeds and parsley.
Notes
- The soup keeps in the refrigerator 3-5 days, and in the freezer for 1 month.
- If you use a blender to puree the soup, be careful to only fill the blender jar about halfway. Hot soup expands quickly under pressure, making a mess if it explodes out of the lid.
Nutrition
Calories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSodium: 271mgFiber: 6gSugar: 9g
