Curry-Spiced Sweet Potato Soup
Serves 6
10 mins prep
30 mins cook
40 mins total
Smooth, velvety sweet potato soup blended with warm curry spices, coconut milk and a colorful, crunchy pomegranate salsa for an especially pretty garnish.
0 servings
Pomegranate Salsa:
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Heat the oil over medium heat in a large pot or Dutch oven. Add the onion, ginger and garlic and cook until the onion is softened and translucent.
Add the turmeric, coriander, cumin, black pepper and cayenne, stirring to coat the spices in the oil.
Add the sweet potatoes, broth, and 2 teaspoons salt to the pot. Bring to a simmer, then adjust the temperature to keep the liquid from boiling. Cook the soup partially covered for 30 minutes, or until the sweet potatoes are tender.
Pour the coconut milk into the soup and remove from the heat. Let cool slightly.
Puree the soup in a blender until smooth, in batches if necessary. Season with more salt and pepper, if needed. Serve the soup with a few spoonfuls of salsa on top.
Pomegranate Salsa
To make the salsa, put the shallots, salt and lemon juice in a bowl and let it sit for 5 minutes. Stir in the olive oil and pomegranate molasses to blend, then add the pomegranate seeds and parsley.
