Curried Sweet Potato Soup

This is a perfect fall soup. It can easily be vegetarian (vegetable stock) or even vegan (vegetable stock and a butter substitute or olive oil). Using pumpkin instead of sweet potato would also be a great variation.

Curried Sweet Potato Soup
2 tablespoons unsalted butter
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons curry powder
1 1/2 pounds of sweet potatoes, peeled and cubed
2 cups vegetable or chicken stock
1 cup coconut milk (unsweetened, first press)
optional topping: plain greek yogurt (or sour cream), finely sliced green onions

Melt butter in a dutch oven over medium heat. Add onions and sauté until lightly browned, then add garlic and sauté for a few minutes to cook out the rawness. Add in curry powder and stir until well combined and cook for a minute more.

Stir in broth. Bring to a boil and add in sweet potato cubes. Cook until sweet potato is tender, about 25 minutes. Use an immersion blender (or you can use a potato masher if you want a bit of texture or don't have a blender) to purée the soup until smooth. Once smooth, reduce heat, stir in coconut milk and simmer for 10-15 minutes.

Top with greek yogurt (or sour cream if you like) and green onions.

this recipe can also be found at some of my favorite food blog hops

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