1 1/2 lbs sweet potatoes, roasted and peeled, cubed
3 large tart apples, peeled, cored & diced (Haralson)
2 c apple cider
1 c coconut milk
1 c vegetable stock or water
Salt & pepper ground black, to taste
2 tbsp chopped cilantro or parsley
Instructions
In large deep saucepan set over medium heat, add oil and saute the onion and garlic until tender about 3 minutes. Stir in the ginger root, curry, cumin and cinnamon and cook for about 30 seconds, then add the roasted sweet potatoes, apple, and cider. Using the back of a fork, smash the sweet potatoes into the mixture. Stir in the coconut milk and enough vegetable stock or water to cover the mixture by about an inch. Bring to a low boil, then reduce the heat and simmer the soup with an immersion blender (or work in blender by batch), returning the soup to pot. Adjust the consistency by adding more liquid (water or cider) as desired. Season with salt and pepper to taste and serve garnished with the cilantro.
Originally Submitted
12/2/2020
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