Today for our next Soup Month recipe we have a creamy Coconut-Curry Sweet Potato Soup. This is another great way to serve sweet potatoes and highlight the savory side of this delicious potato.
These tasty orange potatoes are one of the healthiest foods you can include in your diet and here are a few reasons why. Sweet potatoes are full of antioxidants, vitamin A and especially beta-carotene. In order to absorb the most beta-carotene it is important to include a small amount of fat in the dish and in this case we used coconut milk, which adds a delicate sweetness to the soup.
To make the soup extra easy to prepare we used a crock pot to slowly steam /boil the ingredients. The prep time was only about 15 minutes to peel and chop the veggies, toss everything into the pot, then a total of about 5 hours to slow cook.
1/2 large Onion, chopped
2 medium Carrots, peeled and chopped
1-1/2 lbs Sweet Potatoes (about 3 medium), peeled and chopped
1 tsp Curry Powder
1 tsp Kosher Salt
1/2 tsp Freshly Ground Black Pepper
3 cups College Inn Thai Coconut Curry Culinary Broth
1 cup Coconut Milk
Sliced Toasted Almonds for Garnish
In a 6-quart slow cooker, combine the onion, carrots, potatoes, curry powder, salt, pepper and broth.
Cook on high for 60 minutes, turn setting to low and cook for 4 hours longer.
Using an immersion blender, puree the soup, add the coconut milk and adjust seasonings as needed. (You can also use a standard blender for this step, just work in 2 or 3 batches to puree the soup.)
Ladle the soup into bowls and top with a sprinkle of sliced toasted almonds. Enjoy!!