Curried Coconut-Sweet Potato Soup
4 reviewsThis creamy vegan soup is warmed by the flavors of curry & ginger.
Ingredients
Utensils
Stovetop, Pot (small), Peeler, Immersion blender, Knife
recipe
Step 1
Peel & cube the potatoes & sweet potatoes. (If using frozen or pre-cubed sweet potatoes, skip this step.) Peel & mince the garlic.
Step 2
Add 1 cup of water (per person) to a pot. Add the potatoes, sweet potatoes & garlic. Cover & cook for 15-20 min, or until the potatoes are fork-tender.
Step 3
Add the curry powder, coconut milk & minced or grated ginger. Season with salt & pepper. Remove from the heat. Purée using an immersion blender until smooth & creamy. Serve hot & enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 133 cal. |
| Fat | 4 g |
| Carbohydrates | 21 g |
| Protein | 3 g |
| Fiber | 3 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Curried Coconut-Sweet Potato Soup" contains 133 Energy, 4 g of Fat, 21 g of Carbohydrates, 3 g of Protein, 3 g of Fiber.
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