Savor the rich flavors and nourishing goodness of our curried sweet potato soup, a healthy alternative packed with nutritional benefits. At the heart of this comforting dish lies the mighty sweet potato, celebrated for its impressive array of nutrients and versatility.

Sweet potatoes are a nutritional powerhouse, boasting high levels of beta-carotene, a precursor to vitamin A, which supports eye health and boosts immune function. Additionally, they provide ample fiber, aiding digestion and promoting a feeling of fullness, making them an excellent choice for weight management. Sweet potatoes are also rich in vitamins C and E, antioxidants that help protect against oxidative stress and inflammation.

In our curried sweet potato soup, these nutritional powerhouses are combined with warming spices like curry powder, which not only add flavor but also offer their own health benefits. Curry powder typically contains turmeric, known for its anti-inflammatory properties due to its active compound, curcumin. This spice blend also often includes ginger and garlic, both of which have immune-boosting and anti-inflammatory properties.

By enjoying our curried sweet potato soup, you’re not only treating your taste buds to a burst of delicious flavor but also nourishing your body with a wealth of nutrients. This hearty soup is not only satisfying and comforting but also supports overall health and well-being. Plus, it’s a convenient way to sneak in extra servings of vegetables, making it a wholesome choice for any meal.

So let’s get going…

Ingredients:

• ½ tsp coriander seeds
• ½ tsp cumin seeds
• ½ tsp cardamom seeds
• ½ tsp mustard seeds
• 100 g red onions, chopped
• 2 garlic cloves, thinly sliced
• 15 g fresh ginger, cut in thin slices
• ½ tsp chilli powder
• 1 tsp ground turmeric
• 1 tbsp olive oil
• 400 g coconut milk
• 1 heaped tsp vegetable stock paste or stock cube
• 600 g sweet potatoes, peeled, cut in pieces (2-3 cm)

Method:

1. Place coriander, cumin, cardamom and mustard seeds in a large pan on a medium heat and toast them for about 6-7 mins
2. Put the onions, garlic cloves, ginger and chilli powder in your blender and chop for about 15 seco0ds – add this blended
   mixture to your pan.
3. Add olive oil and sauté for 6 – 8 mins
4. Add the mixture in your pan together with the turmeric, coconut milk, vegetable stock in your blender and blend for 1 min until
   smooth.
5. Add the sweet potatoes to your pan and pour over the blended curry mixture and cook for about 20 minutes until the
   potatoes are soft
6. Then place everything back in your blender and blend until smooth.

I’d love to know what you think… please do share your comments below and share your pictures on instagram … don’t forget to tag us @maisondelunel #maisondelunel @naturally.ross