Spicy Curried Sweet Potato Soup

I whipped this up after finding a great deal on a huge amount of sweet potatoes at the farmers' market and ran out of things to make with them. This is a little spicy, but you can adjust to your taste. Garnish with sliced basil leaves and sour cream, if you like.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 297 Calories

Ingredients

• ½ cup chopped fresh basil
• 1 medium onion, chopped
• ½ (14 ounce) can coconut milk
• 1 teaspoon salt, or more to taste
• 1 tablespoon freshly grated ginger
• 1 tablespoon yellow curry powder
• 3 medium sweet potatoes, peeled and diced
• 3 medium garlic cloves, peeled
• 1 (32 ounce) carton chicken stock
• 1 teaspoon curry paste
• 1 (14 ounce) can diced tomatoes with green chile peppers

Recipe Instructions

Step 1

Combine sweet potatoes, onion, and garlic cloves, in a pot. Add chicken stock, curry paste, and curry powder; bring to a low boil over medium heat. Reduce heat, cover, and simmer until sweet potatoes are tender, about 20 minutes.

Step 2

Remove from the heat. Stir in diced tomatoes with chile peppers, basil, ginger, and 1 teaspoon salt. Puree soup with an immersion blender until smooth; you can also use a regular blender or food processor to do this.

Step 3

Bring soup to a low boil again and stir in coconut milk. Adjust salt if needed.