Curried Sweet Potato Soup



- 1/2tbsp coconut oil
- 1 small red onion, diced
- 2 cloves of garlic, minced
- 1/2tbsp curry powder
- 1/4tsp ground ginger
- 1/4tsp tumeric
- 700ml vegetable stock
- 700g peeled and diced sweet potatoes, or diced butternut squash
- toasted walnuts (optional)

(1) In a large soup pot, melt coconut oil and sauté onion and garlic for 2 minutes. Add all spices, stir-fry for another 2 minutes.

(2) Add sweet potatoes and vegetable stock. Bring soup to a boil, then cook covered over low heat for 30 minutes.

(3) Purée the soup. Serve hot and garnish with toasted walnuts.  ENJOY!

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