Paradox Farms and Vegan Curried Sweet Potato Soup
 
Prep time
Cook time
Total time
 
Roast and puree sweet potatoes with coconut milk, ginger, and curry powder for the most warming and comfortable vegan soup.
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Ingredients
  • 2 large sweet potatoes, peeled and chopped
  • ½ onion, chopped
  • 2 cloves of garlic, finely chopped
  • 1 small knob of ginger, finely chopped
  • Large box of vegetable stock (48oz)
  • ½ cup coconut milk
  • 1-2 tbsp curry powder
  • Olive oil
  • Butter
  • Salt and pepper
Instructions
  1. Set your oven to 350 degrees F
  2. Lay out your chopped and peeled sweet potatoes on a baking dish, and spray with olive oil. Sprinkle on a little salt and pepper and roast for 25-30 minutes
  3. In a large pot on low to medium heat, sweat out your onions until translucent. This should take 10 minutes, so if they are starting to burn, turn the heat down lower. Add garlic halfway through
  4. Add in the finely chopped ginger
  5. Once the sweet potatoes have roasted, add them to the large pot and the vegetable stock
  6. Bring to a boil and then let simmer for 10-15 minutes
  7. Puree/blend to your consistency of choice using a blender, food processor or immersion blender
  8. Add back to pot if using a food processor or immersion blender and let simmer on very low heat
  9. Stir in curry powder and coconut milk
  10. Let simmer until ready to serve (I recommend 1-2 hours)
Recipe by dani california cooks at http://www.danicaliforniacooks.com/vegan-curried-sweet-potato-soup-v-gf-paleo/