Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, chopped
- Fresh ginger: 1 inch, peeled and grated
- Turmeric powder: 2 teaspoons
- Curry powder: 1 teaspoon
- Vegetable broth: 6 cups
- Sweet potato: 1 large, peeled and cubed
- Coconut milk: 1 can (13.5 oz)
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add the grated ginger, turmeric powder, and curry powder to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
- Step 3: Pour in the vegetable broth and add the cubed sweet potato. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potato is tender.
- Step 4: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Step 5: Return the soup to the pot and stir in the coconut milk. Heat gently, being careful not to boil. Season with salt and pepper to taste.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Gently reheat on the stovetop over low heat, stirring frequently to prevent scorching, or in the microwave in 1-minute intervals.
- Garnish with a swirl of coconut milk and a sprinkle of black pepper to enhance the flavors and boost turmeric's benefits.
- For a richer flavor, lightly roast the sweet potato before adding it to the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American