Serves 4 to 6
This is easy to make and quite tasty, elevating the sweet potato to a new level in an enticingly, exotic way. It also happens to be vegan and gluten- and dairy-free. You can leave out the oil and use coconut water, and it will be low fat but still extremely delicious.
2 teaspoons vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon finely minced fresh ginger root
2 teaspoons curry powder or Red Curry paste
2 medium sweet potatoes, peeled and chopped to equal at least 3 cups
1 14 ounce can light coconut milk or 1 11 ounce carton coconut water
2 cups vegetable broth
1 tablespoon fresh squeezed lime juice plus lime wedges for garnish
½ teaspoon salt , or to taste
Chopped cilantro or parsley, for garnish
Add the oil to a medium saucepan over medium heat. Add the onion and sauté for about 2 minutes. Add the garlic, ginger and curry powder or paste. Saute another minute or so.
Add the sweet potatoes, coconut milk or coconut water and broth. Bring to a boil, then reduce the heat to simmer for 20 to 25 minutes, until the sweet potatoes are easily pierced with a knife.
Using an immersion blender blend the soup until it is the consistency that you like. (I like mine smooth with a few chunks left._ Add the lime juice and salt. Taste and adjust seasonings. Top with chopped cilantro or parsley and garnish with a wedge of lime.