I’m always fiddling with recipes I find, making them make-ahead or adding extra flavor and nutrition where I can.
But not this one. This Curried Sweet Potato Soup is perfect just the way it’s written, straight from its momma, Sara Forte, author of The Sprouted Kitchen Bowl + Spoon. I plan for this book to be my spring/summer bible this year. All the recipes are bursting with freshness but so accessible at the same time.
This recipe is as simple as sauteing some onions and simmering sweet potatoes in stock. Use a good stock, here’s a recipe. Then you just blend it up with some coconut milk, spices and the surprise guest – orange juice. (Okay, I lied, I added a teaspoon of Patak’s Mild Curry Paste. I add it to anything Indian-ish, can’t help myself).
Just microwave or heat on the stove top for lunch or a light dinner all week long. It freezes and doubles well. Here’s an article to help doubling any recipe go smoother. Enjoy!
Sweet Potato SoupPrint Recipe
- 2 ½ Tbsp. coconut oil
- 1 onion, chopped
- 1 tsp. turmeric
- 3 Tbsp. minced ginger
- 2 tsp. sweet curry powder
- 2 lbs. peeled sweet potatoes, cut in 1 in. cubs
- 3 cups veggie or chicken broth
- ½ cup freshly squeezed orange juice
- 1-2 Tbsp. Sriracha sauce
- 1 cup full fat coconut milk
- 1 tsp. Patak’s Mild Curry Paste (optional)
- Salt and pepper to taste
- Cilantro and extra Sriracha for garnish
COOKING DAY – In large pot or Dutch oven, heat oil over medium heat. Sauté onion until translucent. Add turmeric, ginger and curry powder. Sauté another minute.
Add sweet potatoes and broth, bring to simmer. Cover and cook about 15-20 mins. until sweet potatoes are fork-tender.
Blend in blender until very smooth, working in batches if necessary. Transfer back to pot and add orange juice, Sriracha, coconut milk and Patak’s (if using). Add salt and pepper to taste.
SERVING DAY – Cool and transfer to containers. Keeps in fridge for 5 days or freezer for 3 months.