Curried sweet potato soup
Creamy sweet potato and coconut curry soup. The perfect autumn soup it's a little bit sweet, perfectly spiced and full of flavour. Naturally vegan and gluten free!
Ingredients
- 4 yellow onions
- 4 garlic cloves chopped
- 4 stalks lemongrass chopped
- 1 tblsp hot curry
- 3 tblsp fresh ginger minced
- 2 tsp cinnamon
- 2 tsp tumeric
- 1 tblsp apple cider vinegar
- 900 g sweet potato peeled and chopped
- 5 dl water
- 2 cans coconut milk about 800 ml
- 1 lime squeezed
- sea salt
- 1 bunch coriander leaves
- 1 tblsp coconut oil
Instructions
- Warm the cocnonut oil in a sausepan and sautay the onion, garlic and lemongrass on low to medium heat. The onion should not get browned but translusent. Then add the curry, ginger, cinnamon, tumeric and sautay a few minutes
- Add the apple cider vinegar and sweeet potato. Mix and you might want to add more ter and coconut milk. Let the soup boil gently until the potatos are soft.
- Add the lime juice and add salt to taste. Choose if you want the soup chunky or mixed then add coriander and enjoy.
Nutrition
Calories: 274kcalCarbohydrates: 28gProtein: 4gFat: 18gSaturated Fat: 16gSodium: 66mgPotassium: 623mgFiber: 4gSugar: 6gVitamin A: 12822IUVitamin C: 9mgCalcium: 65mgIron: 4mg
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