Sweet Potato Coconut Soup | Show Me The Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is a more budget-friendly option.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash offers a similar sweetness and texture, while regular potatoes are often less expensive.

Peel and cube 1 pound of sweet potatoes.

Heat a medium-sized saucepan over medium heat and add 1 tablespoon of coconut oil.

Once the oil is hot, add 1/8 teaspoon of asafoetida, 1/4 teaspoon of turmeric powder, and 1 sprig of curry leaves.

Add 1 tablespoon of ginger and 1 small finely chopped onion; sprinkle with a little salt and cook for 2-3 minutes until the onions are translucent.

Add 1 teaspoon of red chili flakes (or to taste) to the onions.

Add the cubed sweet potatoes and some salt, mixing well; let cook for 2-3 minutes until sweet potatoes get a little color.

Pour in 2 cups of water, cover the pot, and cook for about 15 minutes or until the sweet potatoes are very tender, stirring occasionally.

Once cooked, turn off the stove and let the mixture cool slightly before blending.

Transfer the sweet potato mixture to a blender and pulse to blend until smooth and velvety.

Return the blended mixture to the pan, turn on the stove, and add 1 can of coconut milk; mix well.

Check salt and seasonings, then bring to a boil.

Add 2 teaspoons of lime juice and mix well.

Prepare a Tarka by heating oil and adding 1/2 teaspoon of mustard seeds; allow them to pop.

Add additional red chili flakes to the Tarka (optional) and pour this mixture over the soup for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens