2.5-3lbs (4-6)sweet potatoes, peeled and cut 1 inch cubes
113.5 oz can full-fat coconut milk
½ teaspoonsea salt
¼ teaspoonground black pepper
Instructions
Heat oil in a large pot over medium heat.
Add onions and season with salt and pepper. Saute 5 minutes or until translucent.
Add carrots and celery, and saute 5 minutes.
Add garlic, ginger, and curry powder and saute 30-60 seconds, until fragrant.
Add broth and sweet potatoes, and bring to a simmer.
Cook, covered, for 20-25 minutes or until vegetables are tender.
Carefully transfer to a blender and puree until smooth.
Transfer back to pot and stir in coconut milk. Add additional broth or water to thin soup, as desired. Taste and adjust seasoning, if needed.
Notes
Blending Tips: For a smooth and creamy texture, use an immersion blender directly in the pot. Alternatively, you can transfer the soup to a regular blender in batches—just be sure not to overfill to avoid splatters.
Adjusting Consistency: If the soup is too thick, you can add a little more broth or water to reach your desired consistency.
Spice Level: Adjust the curry powder and pepper based on your spice preference. Start small and add more to taste.
Storage Tip: The soup thickens as it cools. Add a splash of broth or water when reheating to bring it back to your preferred consistency.