Recipe: Coconut curry sweet potato soup

Here's a tasty, quick and dairy-free recipe to use up those mashed sweet potatoes from Thursday's festivities. If you don't have sweet potatoes on hand, winter squash works as well:

 Coconut curry sweet potato soup, sprinkled with roasted-salted pumpkin seeds. (November 2013, photo by Zach Gross)

Coconut curry sweet potato soup, sprinkled with roasted-salted pumpkin seeds. (November 2013, photo by Zach Gross)

 Add some heat and a kick to your leftovers with  fresh hot peppers, including cayenne. (November 2013, A.Gross)

Add some heat and a kick to your leftovers with  fresh hot peppers, including cayenne. (November 2013, A.Gross)

Coconut curry sweet potato soup

Ingredients:

  • 1 Tbl. olive oil or coconut oil
  • 1 medium red onion, chopped or 1 c. leeks (cleaned and chopped)
  • 1-2 cloves of garlic, peeled and minced
  • 1 tsp. red pepper flakes or finely chopped cayenne pepper
  • 1 Tbl. fresh ginger, peeled and minced
  • black pepper
  • course sea salt
  • 2 c. roasted and/or mashed sweet potatoes (sorry, the one's topped with marshmallows don't work!)
  • 1 15-oz. can of coconut milk (I used light/reduced-fat)
  • water
  1. Heat the oil in a soup pan over medium heat. Add the onion and/or leeks, and cook for 2-3 minutes. Add pepper flakes, minced garlic and ginger. Season with a pinch of salt and black pepper. Add 1/4 c. of water, and cook for 2-3 minutes.
  2. Add sweet potatoes and coconut milk. Add water to the empty coconut milk can to remove any milk and add to the soup pot. 
  3. Bring the pot to a rolling boil, then lower the heat and let it simmer for 10 minutes, with the lid slightly ajar. 
  4. Remove the soup from the heat and allow to cool slightly. Blend the soup with an immersion blender or carefully transfer the soup into a standing blender until creamy and well blended. Heat more, if desired, and add salt and pepper if needed. Eat!

Optional: Top with toasted/roasted pumpkin or squash seeds.