Curried Sweet Potato Soup

I am so glad it’s almost the weekend and Christmas holidays are just around the corner! 🙂 I have noticed a pattern of alternating recipes on my blog in the last month and it rotates between, soup, drinks and sweet treats…….. 😉 Oh well, Ill get back on track in January! This soup is seriously easy and delicious. I needed to use up a half bag of sweet potatoes and this soup was the resualt. Its a cold rainy night out there, so this soup was the perfect way to warm up. I had my soup with a new grilled cheese combination that I discovered recently and am kinda of obsessed with it….. It is the bomb! I use sprouted grain bread, aged cheddar and avocado and it’s so good it’s scary! Do you have any secret ingredients to make the “best” grilled cheese? Please share them with me. 😉

Curried yam soup

Curried Sweet Potato Soup
Recipe type: Soup
Cuisine: Vegan, Gluten-Free
Serves: 4
  • 4-5 Small Peeled and chopped sweet potatoes
  • ½ yellow onion, peeled and chopped
  • 1 can of coconut milk
  • 1 clove of garlic (crushed)
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp nutmeg
  • ½ tsp curry powder
  • ½ tsp turmeric
  • 1 cup of hot water
  • 1 tsp coconut oil
  • salt and pepper to taste
  1. First boil the sweet potatoes in a pot of water for about 10 minutes, they should be soft enough to break with a fork, then drain them and set aside.
  2. Take a large frying pan and heat up the coconut oil on medium to high heat, add the onion and sauté for a few minutes, the onions should start to turn translucent.
  3. Next add in the garlic and cook for another minute or two, then add all the other spices and cook for another minute.
  4. The pan may get a bit sticky, you can use a bit of the coconut milk to loosen everything from the pan.
  5. Add half the sweet potatoes and simmer for 5 min with half of the coconut milk.
  6. Turn the pan off the heat and throw everything into your food processor or blender including the other half of sweet potatoes and coconut milk and puttee for 1-2 minutes.
  7. Garnish with fresh basil, serve and enjoy.


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