Sweet Potato Curry Soup with Apple-Cinnamon Topping
The creamiest sweet potato curry soup with coconut milk and apple-cinnamon topping!
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Servings :
Calories : 325kcal
Ingredients
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 onion minced
- 1 tsp ginger minced
- 1 (~ 1 pound/450g) sweet potato peeled & roughly chopped
- 1 carrot sliced
- 1 tbsp curry powder
- 1 cup (240 ml) coconut milk
- 2 cups (480 ml) vegetable broth
- Salt and pepper to taste
Apple Topping
- 1 apple finely diced
- ½ tbsp lemon or lime juice
- 1 tbsp olive oil
- 1 pinch of ground cinnamon
Instructions
- Heat a large pot with oil. Add onion, garlic, and ginger, sauté for a few minutes.
- Add sweet potato and carrot, sauté for another 2-3 minutes. Stir in curry powder and cook for one additional minute.
- Pour in coconut milk and vegetable broth, pop on the lid, and let it simmer for 15 minutes.
- Blend the soup until smooth using a blender or immersion blender. Season with salt and pepper.
- Apple Topping: In a small bowl, toss diced apple with lemon juice. Heat a skillet with olive oil. Add apples and sauté them for 5 minutes. Stir in a pinch of cinnamon (or as much you like). Set aside.
- Serve in bowls garnished with the apple topping!
Notes
Curry Powder: I love to use a homemade mixture of ½ tbsp mild curry powder and ½ tbsp madras curry powder (spicy). It tastes delicious with any curry powder or even with yellow Thai curry paste.
Make-Ahead: Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.
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Nutrition
Calories: 325kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Sodium: 553mg | Potassium: 668mg | Fiber: 6g | Sugar: 12g | Vitamin A: 18926IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 3mg