Curried Coconut Sweet Potato Soup

20 Min.
50 Min.
4-6
Ingredients
2
large sweet potatoes, peeled and cut into small pieces
2 large sweet potatoes, peeled and cut into small pieces
2
tablespoons canola oil (for coating potatoes)
2 tablespoons canola oil (for coating potatoes)
1
quart water
1 quart water
tablespoons Better Than Bouillon® Organic Seasoned Vegetable Base
1½ tablespoons Better Than Bouillon® Organic Seasoned Vegetable Base
1
(13.66-ounce) can unsweetened coconut milk
1 (13.66-ounce) can unsweetened coconut milk
1
teaspoon red curry paste
1 teaspoon red curry paste
¼
teaspoon ground turmeric
¼ teaspoon ground turmeric
½
teaspoon ground cinnamon
½ teaspoon ground cinnamon
1
teaspoon kosher salt
1 teaspoon kosher salt
¼
teaspoon ground white pepper
¼ teaspoon ground white pepper
Directions
  1. Preheat oven to 375°F. Coat a rimmed baking sheet with cooking spray.
  2. Place potato pieces in a large bowl and toss with oil.
  3. Spread pieces evenly on a baking sheet and place in oven. Roast until potatoes are tender, about 20-25 minutes, set aside.
  4. In a soup pot, heat water over medium heat. Whisk in Organic Vegetable Base until dissolved.
  5. Place roasted potatoes, coconut milk, curry, turmeric and cinnamon in a large food processor. Cover and process until smooth. Scrape sides if necessary.
  6. Add potato mixture, salt and pepper to soup pot, whisk to combine. Bring soup to a boil, stirring occasionally.
  7. Reduce heat to medium-low, simmer uncovered until done, about 10-15 minutes, stirring occasionally.

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