Curried Coconut-Sweet Potato Soup
Be the first to reviewThis creamy vegan soup is warmed by the flavors of curry & ginger.
Ingredients
Utensils
Stovetop, Pot (small), Peeler, Immersion blender
recipe
Step 1
Peel & cube the potatoes & sweet potatoes. 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!
Nutrition facts
Average estimated amount for one serving
| Energy | 133 cal. |
| Fat | 4 g |
| Carbohydrates | 21 g |
| Protein | 3 g |
| Fiber | 3 g |
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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