Ingredients with Measurements:
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the sweet potatoes, curry powder, cumin, coriander, ginger, and cayenne pepper. Stir to coat the sweet potatoes with the spices.
3. Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce the heat and let simmer until the sweet potatoes are tender, about 20 minutes.
4. Use an immersion blender or transfer the soup to a blender and blend until smooth.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 272
- Fat: 19g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use red curry paste instead of curry powder.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped kale or spinach for extra nutrients.
Tips and tricks:
- Use a sharp knife to peel the sweet potatoes easily.
- If you don't have an immersion blender, let the soup cool slightly before blending in a regular blender.
- Adjust the amount of cayenne pepper to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a dollop of plain yogurt or sour cream on top.
Garnishes:
- Chopped fresh cilantro, chopped green onions, or a sprinkle of red pepper flakes.
Pairings:
- Serve with crusty bread or naan.
Suggested side dishes:
- A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the sweet potatoes until they are tender to avoid any digestive issues.
Food history:
- Pottage is a traditional English dish that dates back to the Middle Ages. It was typically made with vegetables, grains, and sometimes meat.
Flavor profiles:
- This dish is sweet, spicy, and creamy.
Serving suggestions:
- Serve as a main dish or as a starter.
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