It has been way to long since I have written on here. Today’s entry is a delicious recipe that I have been obsessed with this week. Sweet Potato and Curry Soup. Perfect for these cold fall nights. Enjoy. 🙂
3 POUNDS- Sweet Potatoes
1 Apple (I used honey crisp)
1 1/2 T Yellow Curry spice
1/2 of a Sweet Onion
1 t Pumpkin Spice
1t black pepper
Salt (I used about 1/2 T)
1 t Nutmeg
1-2 T fresh ginger (or use 1/2 T of powder ginger)
4 Cups of Broth (I used chicken broth, but you could use Vegetable broth to keep it vegetarian)
2 Cups of Coconut Milk
In a Large pot, put a little olive oil and butter over medium heat. Add chopped up onions and ginger as well as all the spices.
Cook until onions caramelize. (about 3-5 minutes)
While the onions and ginger are cooking, peel and chop apple and sweet potatoes into bite size pieces.
Add to onions. Then pour in broth and coconut milk.
Bring to boil and cook for 20-25 minutes. (Until apples and sweet potatoes are soft) Use a blender to mash together. (I didn’t have a hand blender, so I had to spoon out into my smoothie blender, works the same just takes a bit more time and be careful because it is hot!)
Top with a little greek yogurt or some spiced pumpkin seeds. Yum!