carrot, coconut and sweet potato soup with garlic and ginger

Yumm. I do have to say so myself. Tonight’s soup experiment was, at the risk of being accused of a #humblebrag, amazing! Here’s my best shot at a recipe for it…

  • carrots, roughly chopped, about 2 cups worth
  • half a sweet potato, roughly chopped
  • one onion, roughly chopped
  • two small stocks of celery, roughly chopped
  • fresh ginger
  • garlic
  • curry powder
  • half a can of coconut milk
  • vegetable broth
  • salt

Sautee the onion in a bit of vegetable oil until soft. About 15 minutes or so. Low heat, stirring a lot so that it doesn’t burn.

Add garlic and ginger, maybe a teaspoon of each. Keep stirring.

Add celery. Keep cooking, keep stirring. Add the curry powder. Stir.

Add chopped carrots. Stir. After the carrots have been in there a while, add the sweat potatoes and the vegetable broth, until the mixture is just barely covered. Simmer until everything is soft. Maybe 15-20 minutes.

After the veggies are soft, blend with an immersion blender until smooth, adding the coconut milk as you blend, to help it be liquid enough. It should be very smooth.

When soup is smooth, dish it out and garnish with a dollop of creme fraiche or plain yogurt and add a touch of something of a contrasty color, like a sprig of mint, to give it a nice visual appeal. Enjoy.

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