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Sweet Potato Curry Soup
Rated 5.0 stars by 1 users
Category
Soups & Stews
Makes
4 servings
Active Time
30 minutes
Total Time
1 hour
Calories
490
Creator
Culinary Genie
Loaded with good for you veggies, this silky smooth soup is not only wonderful for you, it tastes great too. And don’t leave out the balsamic vinegar, it’s the perfect finishing touch that brings this soup to the next level.
Ingredients
-
2 tablespoons Extra Virgin Olive Oil
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1 cup chopped carrots
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½ cup sliced celery
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⅓ cup chopped red onion
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1 tablespoon Garlic & Herb Seasoning Blend
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1½ pounds fresh sweet potato yams, peeled and cubed
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10 ounces frozen or fresh cauliflower florets
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3 cups no salt added or low sodium vegetable stock
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2 tablespoons Hot Curry Seasoning Blend
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1 (13.5 ounce) can full fat coconut milk
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1 tablespoon 20-Year Barrel-Aged Balsamic Vinegar of Modena
Directions
In large saucepan or Dutch oven, heat Extra Virgin Olive Oil over medium-high heat. Add carrots, celery, onions and Garlic & Herb Seasoning Blend. Sauté 4-5 minutes.
Add sweet potatoes, cauliflower, broth and Hot Curry Seasoning Blend. Bring to a simmer. Reduce heat, cover and simmer 20 minutes or until potatoes and cauliflower are very soft.
Remove from heat. Using an immersion blend, blend until smooth. Add coconut milk and continue blending until well combined and smooth. Stir in 20-Year Barrel-Aged Balsamic Vinegar of Modena. Salt as desired.
Notes
Serving Suggestion: Serve drizzled with additional coconut milk, Extra Virgin Olive Oil and garnish with Spicy Chickpeas.
Nutrition
Serving Size
1 (1¾ cup) serving
Calories 490,
Total Fat
24 g,
Saturated Fat
13 g,
Cholesterol
0 mg,
Sodium
290 mg,
Carbs
57 g,
Fiber
10 g,
Sugar
19 g,
Protein
8 g