Stovetop, Pot (small), Peeler, Immersion blender
Peel & cube the potatoes & sweet potatoes. Peel & mince the garlic.
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.
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!
Average estimated amount for one serving
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.