Sweet Potato Curry Ginger Soup
Ingredients
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 3 TBSP fresh ginger, minced
- 2 large sweet potatoes, diced
- 1 TBSP curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 6 C vegetable broth or water
- 1 14 oz can full fat coconut milk
- 2 limes, zested and juiced
- 1 TBSP date syrup or agave
Preparation
Melt 1 tsp coconut oil in a Dutch oven over medium low heat. Add onion and sauté until translucent. Add garlic, ginger, and sweet potatoes. Stir to combine and sauté for 7-8 minutes.
Add all seasonings and stir to mix. Pour in broth and coconut milk and bring to a boil. Reduce heat and let simmer for 10 minutes until sweet potatoes are soft.
Transfer to a blender or use an immersion blender to purée until smooth.
Stir in lime zest, lime juice, and date syrup. Season to taste. Serve hot garnished with sesame seeds and fresh cilantro.
