Entrees / Sweet Potato, Coconut & Curry Soup

Sweet Potato, Coconut & Curry Soup

  • 1 medium White Onion, diced
  • 4 cloves Garlic, minced
  • 1 large Sweet Potato, peeled and cubed
  • 2 tbsp. Yellow Curry Powder
  • 3 cups Coconut Milk
  • 1 cup Chicken or Vegetable Stock
  • 3 tbsp. OLiV Curry Extra Virgin Olive Oil (EVOO)
  • Salt and Pepper to taste


Directions: Sweat the onions in a large pot over medium heat in 1 tbsp. of OLiV Curry EVOO. Cook for a few minutes, then add garlic, and 1⁄4 tsp. of sea salt & pepper. Add sweet potatoes & curry powder. Cook for 5 minutes, stirring frequently. Add 1⁄4 tsp. more of sea salt & pepper, along with coconut milk, (chicken or vegetable) stock & cover. Bring to a simmer & reduce heat to low. Simmer for 25 minutes. In a separate bowl, prepare the yogurt topping. After 25 minutes, taste & adjust seasonings as needed. Puree soup ingredients using an immersion blender, food processor or blender. Transfer back to the pot if needed & keep heat on low until ready to serve. Serve with a tbsp. of curry yogurt in the centre of bowl and a drizzle of OLiV Curry EVOO to finish. Servir avec une cuillère à soupe le yogourt au curry dans le centre du bol et ajouter de l’huile d’olive extra vierge au Curry pour terminer.

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