Thick sweet potato cream. A filling and healthy dinner
Creamy sweet potato soup is a simple and filling meal that's perfect for an everyday lunch. Sweet potatoes are rich in fiber, vitamin A, and antioxidants, which support immunity and improve eyesight. They have a naturally sweet taste and a low glycemic index, making them a good choice for those watching their diet.
Ingredients · Servings 3-4 people
- a liter of vegetable broth (carrot, parsley, celery, leek),
- 3 sweet potatoes,
- large onion,
- 3 cloves of garlic,
- 2 cm piece of ginger,
- a flat spoon of curry powder,
- 1/2 level teaspoon of salt,
- 1/2 can of coconut milk,
- olive oil for frying.
Method · 2 h 30 min
- Prepare vegetable broth. Add peeled and chopped vegetables (carrots, parsley, celery, and the white part of the leek) to 1-1.5 liters of water. Simmer for about an hour over low heat until the broth is aromatic.
- Peel the onion and garlic and finely dice them. Pour olive oil into another pot and sauté the vegetables. Grate the ginger root and add it to the remaining ingredients. Add the curry powder and stir until combined.
- Peel the sweet potatoes and cut them into medium cubes. Add them to the browned vegetables in the pan. Cook for a few more minutes.
- Pour the prepared broth with softened vegetables over the sautéed ingredients. Season with salt and simmer for about 10-15 minutes, until the sweet potatoes are tender.
- Add coconut milk and blend until smooth. Serve hot.
