One of the cookbooks we reviewed was Michael Smith’s Real Food Real Good. A recipe that really stood out for me was the Coconut Curry Sweet Potato Soup.
It was really lovely and I enjoyed the inclusion of the sweet potato. It smoothed things out a lot, and was such a comforting bowl.
As a bonus, it is incredibly easy to throw together.
Coconut Curry Sweet Potato Soup
|Servings||Prep Time||Cook Time|
|4||15 minutes||15 + minutes|
- If you do not want any heat, omit the Sriracha sauce
- If you want more of a spicy kick, consider adding some red or green curry paste (1 – 2 Teaspoons should do the trick
- 2 Large Sweet Potatoes (about 2 pounds/900 g) peeled and grated
- 2 Medium Onions, chopped
- 2 Medium Carrots, chopped
- 2 Cans (14 ounces/400 ml each) of coconut milk
- 2 Cups (500 ml) of Water
- 2 Cloves of Garlic, sliced
- A 1-inch (2.5 cm) Knob of frozen ginger, finely grated
- 2 Tablespoons (30 mL) of Curry Powder
- 2 Teaspoon (10 ml) of salt
- 1 Teaspoon (5 ml) of Sriracha or your favourite hot sauce
- Gather all of your ingredients
- Place everything into a large pot
- Over medium-high heat, bring everything to a rapid boil
- Reduce heat to a slow, steady simmer
- Cover and cook until the vegetables are tender (about 15 minutes)
- Remove from heat and puree with an immersion blender or regular blender. Work in batches if you have a small blender or food processor. The soup is still hot and you do not want it to overflow from the blender