Comfort food doesn’t have to mean hours spent in the kitchen. This delicious gluten-free sweet potato soup is thick and rich, but ready in just 20 minutes.
Prep Time 5 minutes
Cooking Time 15 minutes
1 tablespoon coconut oil
1 brown onion, chopped
520g sweet potato, peeled and chopped
1 teaspoon ginger, finely chopped
1 teaspoon curry powder
½ gluten-free vegetable stock cube
400ml light coconut milk
Melt coconut oil in a large saucepan over medium heat. Add onions and cook for 2 minutes or until soft. Add sweet potato, ginger, curry powder, water and stock. Bring to the boil, then simmer gently for 15 minutes or until sweet potato is tender.
Remove from heat and puree with hand blend until smooth.
Return saucepan to medium-heat. Add coconut milk. Stir to combine and season with salt and pepper. Allow to heat through. Serve with gluten-free bread if desired.
Sweet Potato Soup with Coconut first appeared in Issue One as Coco Sweet Potato Soup. For more delicious soup recipes pick up a copy of Issue 5 today.
Image by Brandee Meier.