Curried sweet potato soup using leftover cooked potatoes
Makes
7 cups
Transform those leftover sweet potatoes into a bold, new recipe!
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Ingredients
1 tbsp
ground cumin
2 tbsp
ground coriander
2 tsp
ground turmeric
1 tsp
cracked pepper
1/2 tsp
cinnamon
Soup
4
garlic cloves, minced and set aside
2 tbsp
canola oil
1
medium large onion, diced
1 1/2 tsp
grated fresh ginger
3 cups
cooked leftover sweet potatoes
4 cups
no salt added chicken broth
400 ml can
light coconut milk
Instructions
- In a small bowl whisk together the spice blend: cumin, coriander, turmeric, pepper, and cinnamon. Set aside.
- Heat a medium saucepan over medium heat. Add oil and onion and sauté until golden brown, approx., 3-5 minutes. Add garlic and ginger and sauté for 1 minute. Add spice blend, stirring in well.
- Add sweet potatoes and chicken broth and stir in well. Bring to a boil, cover, reduce to simmer and cook for 15 minutes, stirring occasionally.
- Add coconut milk, stir in, and reheat until just bubbly. Stir well. To puree or not to puree? Use a hand held immersion blender to puree about half of the mixture right in the pot. Your call: leave it as is or puree.
- Serve with finely chopped cilantro is desired.