Curried Ginger Vegan Sweet Potato Soup Food

CURRIED SWEET POTATO SOUP

Steps:

• 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.

CURRIED SWEET POTATO SOUP

Steps:

• Heat the olive oil in a heavy-bottomed pot and cook the red onion and carrot for 7-8 minutes over medium heat until softened.
• Add the garlic and ginger and continue to cook for another minute, then stir in the curry powder.
• Add the crushed tomatoes, sweet potatoes, green lentils and vegetable stock. Bring to a boil, then lower the heat and simmer for 20 minutes, covered with a lid.
• Stir in the coconut cream and simmer for another 5 minutes.
• Add the fresh cilantro, season to taste and serve with your favorite crusty bread or naan bread.

CURRIED GINGER VEGAN SWEET POTATO SOUP

Steps:

• Heat oil in a saucepan over medium high heat. Add onion and cook until tender, 4-5 minutes. Add garlic and ginger and saute for another minute.
• Add in sweet potato, seasonings and vegetable broth. Bring to a boil, reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
• Transfer the mixture to a blender and blend in batches until smooth.
• Serve!
• Yields 6 cups curried sweet potato soup

VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP

Steps:

• Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
• Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.