Curried sweet potato soup with coconut milk – Sweet potatoes simmered in spices and coconut milk
I think I really started liking sweet potatoes when my girl was a baby and I was trying to feed her sweet potato as often as possible, as the doctor recommended. Rich in dietary fiber, anti-oxidants, vitamins, and minerals this amazing vegetable is not only healthy but it also taste delicious. It’s a great alternative to the not so healthy regular potato.
Sweet potatoes and coconut milk are a perfect match for a filling creamy curry soup. Roasting sweet potatoes with some basic spices like coriander powder and garam masala enhances their caramelized flavor. Adding mustard seeds, dried red chillies and fresh curry leaves gives this dish a sublime flavor.
If you are not familiar with Indian spices and you wonder what garam masala is, well it’s a blend of spices often used in Indian cooking (garam means “hot” and masala means “spice blend”): ground cumin, coriander powder, ground cardamom, ground cinnamon, ground cloves, black pepper and nutmeg.
There are many recipes on the Internet for garam masala, in case you can’t find it ready-made in the store. You can also buy it online on amazon
Step by step Curried sweet potato soup with coconut milk recipe
In a deep pan heat some oil. Add onion and stir fry until golden brown. Add garam masala, red chilli powder and coriander powder and fry for a minute.
Add sweet potatoes, mix well and stir fry for 5 minutes, on medium flame.
Now add a cup of water, bring to boil then lower the flame and let it simmer covered until the sweet potato gets cooked.
Once the sweet potato is nicely soft and cooked, add coconut milk and let it simmer for 5 minutes.
Into a frying pan heat some oil and add mustard seeds, curry leaves and dried red chillies.
Note: Fresh curry leaves are not easily available in Western markets, you can find them at your local Indian market or you can buy online on amazon
Fry for a minutes then take it away from the flame and pour it over the creamy curry soup.
- 2 sweet potatoes, cut into small cubes;
- 1 onion, chopped;
- 1 tbsp coriander powder;
- 1 tsp garam masala;
- ½ tsp (or as per taste) red chilli powder or black pepper;
- 2 dried red chillies;
- ½ tsp mustard seeds;
- few curry leaves;
- 1 cup of water;
- 1 cup coconut milk;
- oil (I used coconut oil);
- salt as per taste.
- In a deep pan heat some oil. Add onion and stir fry until golden brown. Add garam masala, red chilli powder and coriander powder and fry for a minute.
- Add sweet potatoes, mix well and stir fry for 5 minutes, on medium flame.
- Now add a cup of water, bring to boil then lower the flame and let it simmer covered until the sweet potato gets cooked.
- Once the sweet potato is nicely soft and cooked, add coconut milk and let it simmer for 5 minutes.
- Into a frying pan heat some oil and add mustard seeds, curry leaves and dried red chillies. Fry for a minutes then take it away from the flame and pour it over the creamy curry soup.
Leave a Reply