Sweet Potato Soup

Submitted by Nanghelo

"This is some of the most delicious soup I've ever tasted. I got the recipe (and my first sample) from Food Dabbler Willy at our local Whole Foods Market."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 6-8

ingredients

• 2 lbs sweet potatoes (baked and peeled)
• 1 large yellow onion (diced)
• 1 tablespoon tomato paste
• 2 tablespoons curry powder (as hot as you like it)
• 1⁄2 cup peanut butter
• 1 (15 ounce) can coconut milk
• 2 quarts vegetable stock
• 1 tablespoon olive oil
• salt (to taste)
• pepper (to taste)
• chopped basil (or other optional garnish)

directions

1. Bake the potatoes at 375 F until they're soft and mashable. It should take about 45-60 minutes. (Do the other stuff while the potatoes are baking.).
2. Get a large soup pot and heat the oil over medium heat.
3. Add the onions and cook them until they're transparent (five minutes or so).
4. Stir in the curry powder. Cook for another minute while stirring.
5. Add the tomato paste and cook for a couple of minutes. Make sure to stir it so nothing sticks to the bottom and burns.
6. Stir in the peanut butter and coconut milk.
7. Add the veggie stock and bring it all to a simmer. Leave it to cook while the potatoes are baking.
8. When the potatoes are tender enough to mash, and cool enough to hold, take off the skins and mash up the potatoes. Add them to the soup.
9. Bring the soup to a simmer, stirring. Enjoy!

Reviews

[jess21]

Easy and delicious! I didn't have any tomato paste so I just left it out - doesn't seem to have made a difference.

 

[Carol in Cabo]

This soup was AMAZING! We loved the flavors, it was perfect. Definitely a keeper. Thanks for posting!

 

[amyvw]

Left a review previously and forgot to give the recipe 5 stars. It's delicious and will become a staple in our meal rotations. I did add add a little bit of brown sugar at the end (about a tablespoon) to balance out the curry a bit.

 

[scoozme]

This was really yummy! My husband loved it. I didn't make it exactly as shown because had two cans of coconut milk to use. So I added a bit more curry. Thank you!

 

[I'mPat]

Reduced serving size to 2 and made for the DM and myself just before she went into care for a week - I used 1/2 of the recommended curry powder and the DM liked it and ate it all up but thought it was just a bit too spicy for me I would add more. Thank you Nanghelo for posting your recipe, made for Eat Your Veggies December 2008/January 2009.