Citrusy ginger teams up with warming curry powder to wake up the flavor of this creamy soup. Be generous with the crunchy toppings; they add a lovely contrast to the silky soup.
Ingredients
- 3 tablespoons coconut or olive oil
- 1 small yellow onion, diced
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon black pepper
- 3 medium sweet potatoes, cut into 1-inch pieces
- 3 carrots, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 4 cups vegetable stock
- Coconut milk, to taste
- Toasted coconut, roasted cashews and fresh cilantro, for garnish
Instructions
In a large Dutch oven, heat oil over medium heat. Add the onions; cook, stirring often, until softened, about 5 minutes. Add ginger, garlic, curry powder, turmeric and pepper; cook stirring often, until fragrant and slightly toasted, about 3 minutes.
Add sweet potato, carrots and salt; stir to combine. Add vegetable stock, stirring to release any browned bits from the bottom of the pan. Bring to a boil; reduce heat to medium low. Cover, and simmer until carrots and sweet potato are fork tender, about 25 minutes. Remove from heat.
Using an immersion blender, carefully purée soup mixture until smooth. Add coconut milk as desired, blending to achieve desired thickness. Alternatively, transfer soup in batches to a blender, and blend until smooth.
Reheat soup, if needed. Top servings with toasted coconut, roasted cashews and fresh cilantro, if you like.
