Recipe by Annisette
This can be kept in the fridge for 1 day without the coconut milk. Add in the coconut milk when you reheat the soup. The soup will become very thick as it stands. Thin with stock or water if necessary.
Top Review by justcallmetoni
I made a lower fat version which honored the original flavor combinations presented here. The results were a fabulous luncheon soup for just four points. In my soup I reduced the oil by a third and used a little broth during the cooking time with the onions to keep them from getting too dry. I also used my faux coconut milk, stirring it in at the end as directed. My one flavor change was to use about two teaspoons of grated ginger which was the perfect bridge between the sweetness of the sweet potato and apple and the spiciness of my madras curry. This was so easy and delicious I will certainly make again, perhaps using a mix of potatoes and winter squash. Thanks!
- 1 tablespoon oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 3 teaspoons curry powder
- 2 1⁄2 lbs sweet potatoes, peeled and cubed
- 4 cups chicken stock
- 1 large apple, peeled, cored and grated
- 1⁄2 cup light coconut milk
Directions See How It's Made
- In a large pan, heat the oil over medium heat. Cook the onion for 10 minutes, stirring occasionally, until very soft. Add in the garlic and curry powder and cook for another minute.
- Add in the sweet potatoes, stock, and apple. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft.
- Process with an immersion blender (or in batches with a regular blender) until smooth.
- Stir in the coconut milk and reheat gently without boiling.
- Serve with warm pita bread.