Curried Sweet Potato Soup With Coconut Milk
by Russ Langstadt, Chef, Wine Country Cooking Studio, Dundee, Oregon
Makes 4 (10-ounce) servings
This easy soup happens to be lactose- and gluten-free, but it’s so tasty guests won’t ever know!
- 2½ cups sweet potato puree*
- 2 tablespoons olive oil
- 1 cup (¼-inch diced) white onion
- 4 cloves garlic, minced
- 2 to 3 tablespoons high-quality curry powder
- 2½ cups coconut milk
- ½ cup dry white wine (Pinot Gris or Sauvignon Blanc)
- 2 cups vegetable broth
- 2 tablespoons honey
- Salt and pepper, as needed
- Toasted pumpkin seeds, fresh sliced green onion, or cilantro for garnish (optional)
- *To make sweet potato puree, bake whole raw sweet potatoes at 350?F until soft in the middle. Let cool. Scoop out the insides and discard the skins, then puree the potatoes in a food processor.
In a large stockpot or Dutch oven, heat the olive oil to medium. Add the onions and garlic and cook until soft and translucent. Add the curry powder and cook for 2 more minutes, then add the wine and reduce by half.
Add the coconut milk and the broth, and bring to a simmer. Add the sweet potato puree and honey and cook for 15 minutes.
Use an immersion blender to puree the soup and season with salt and pepper. Adjust consistency with more broth if the soup is too thick.
Serve garnished with toasted pumpkin seeds, fresh sliced green onion, or cilantro.