Curried Sweet Potato Soup

Instructions

1. Step 1

   Prepare the sweet potato, onion, garlic, ginger, and cilantro as noted.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until softened.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 200.0 gr Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic, ginger, and curry powder. Cook over medium heat, stirring constantly, until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Curry Powder, 15.0 gr Fresh Ginger, 12.0 gr Garlic

   Cookware: large pot, wooden spoon

4. Step 4

   Add the sweet potato, vegetable stock, salt, and black pepper. Bring to a boil over high heat, then cover and simmer over low heat until the sweet potato is very tender.

   Timer: 20 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 6.0 gr Salt, 900.0 gr Sweet Potato, 720.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

5. Step 5

   Remove the pot from the heat and blend the soup with an immersion blender until completely smooth.

   Timer: 3 min (fixed)

   Cookware: Immersion Blender, large pot

6. Step 6

   Stir in the coconut milk. Return the pot to medium heat and cook until the soup is steaming, without letting it boil vigorously.

   Timer: 3 min (fixed)

   Ingredients used: 360.0 ml Coconut Milk

   Cookware: large pot, wooden spoon

7. Step 7

   Remove from the heat and stir in the lime juice. Ladle into bowls and finish with the cilantro.

   Ingredients used: 10.0 gr Cilantro, 30.0 ml Lime Juice

   Cookware: ladle, large pot, wooden spoon