AuthorKeith HubnerDifficultyBeginnerA great soup as a starter and easy enough to be a perfect winter lunch warmer
Boil the kettle and get that stock ready!
Chop up the sweet potato and onion ready to go.
Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat.
Add the sweet potatoes and saute for 3-5 minutes until lightly browned.
Add the onion and continue to cook for another 1-2 minutes until softened.
Sprinkle the garam masala, turmeric, cumin, and garlic powder over the vegetables and saute for 30 seconds until fragrant.
Add some curry powder if you like spice!
Add the vegetable broth and allow the mixture to come to a boil. Cover the pot, reduce the heat to low, and simmer 15 Minutes or until the vegetables are tender.
Blend like you just don't care!
Add the coconut milk and salt and blend again until well combined.
Taste and add more salt if needed
Adapted from http://thewanderlustkitchen.com/vegan-indian-sweet-potato-soup/
Ingredients
Directions
Boil the kettle and get that stock ready!
Chop up the sweet potato and onion ready to go.
Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat.
Add the sweet potatoes and saute for 3-5 minutes until lightly browned.
Add the onion and continue to cook for another 1-2 minutes until softened.
Sprinkle the garam masala, turmeric, cumin, and garlic powder over the vegetables and saute for 30 seconds until fragrant.
Add some curry powder if you like spice!
Add the vegetable broth and allow the mixture to come to a boil. Cover the pot, reduce the heat to low, and simmer 15 Minutes or until the vegetables are tender.
Blend like you just don't care!
Add the coconut milk and salt and blend again until well combined.
Taste and add more salt if needed