Curry Pumpkin Sweet Potato Soup
Author: Amelia Winslow
Recipe type: Soup
Cuisine: Indian
Serves: 4 servings
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 2 large carrots, chopped
- 1 large sweet potato, chopped
- 2 tsp curry powder
- Pinch each of salt & pepper
- 1 can pumpkin puree
- 4 cups vegetable broth
- 1 14-oz can coconut milk
- Heat oil in a medium-sized heavy-bottomed pot.
- Add onion and carrot and sauté on medium heat about 5 minutes or until veggies begin to soften.
- Add curry powder, pinch of pepper and sweet potato cubes; stir one minute.
- Stir in broth and pumpkin puree.
- Cook over medium-low heat for about 30 minutes or until veggies are soft.
- Remove from heat, blend with an immersion (stick/hand) blender, then stir in coconut milk.
- Taste for seasonings. Add salt if needed.
- Serve with crusty bread and/or a dollop of yogurt if desired.
Recipe by Eating Made Easy at https://eating-made-easy.com/curry-pumpkin-sweet-potato-soup/
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