Roasted, Curried Sweet Potato Soup

  1. Preheat the oven to 425u0b0F.
  2. Toss the sweet potatoes, 2 tablespoons of the coconut oil and cinnamon together on a parchment-lined baking sheet with a pinch of salt. Bake until the sweet potatoes are softened and a little bit browned, about 20 minutes.
  3. Meanwhile, heat the remaining tablespoon of coconut oil in a skillet over medium heat. Add the onions, garlic and curry powder and cook, stirring occassionally, until softened and browned, a solid 10 minutes.
  4. Combine the sweet potatoes and the onions in a blender along with the chicken stock and, working very carefully, puree until smooth.
  5. Season the soup to taste with salt and serve hot with a scattering of cilantro and toasted pumpkin seeds.

sweet potato, coconut oil, ground cinnamon, yellow onion, garlic, ground curry, vegetable stock, salt, cilantro

Taken from food52.com/recipes/19572-roasted-curried-sweet-potato-soup (may not work)

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