Simon’s description of this soup: “the soup with the yellows–it’s soo good.” This simple and delicious recipe is a new fave, hope you like it too! (Note–My pics are of a very thick version of the soup. We thinned it out each time we ate it with milk.)
Here’s what you need:
3 pounds of sweet potatoes, peeled and cut into uniform sized-cubes + olive, salt and pepper, to coat and season the sweet potatoes for roasting
2 yellow onions, sliced + olive, salt and pepper, to caramelize and season
1 can coconut milk
4 cups liquid (broth or milk or some combination–I did 1 cup broth and the rest milk)
1 tablespoon madras curry powder
Here’s what you do:
1. Roast the sweet potatoes: Preheat your oven to 425 degrees. Toss your sweet potato cubes with enough olive oil just to coat, but not to pool in the bowl. Season with salt and pepper. Spread the cubes on a large baking sheet in a single layer. Bake for 25 minutes. Check to see if the cubes are cooked to tender and lightly browned. If not, stir them around a bit and give them another 5-15 minutes. Remove from the oven when they are cooked.
2. Caramelize the onions: Add olive oil to a large non-stick cooking pan and heat over medium-high heat. Add the onions, plus salt and pepper. Saute until the onions until cooked and brown in color, about 20 minutes. Remove from heat.
3. Combine the ingredients: In a large pot, combine the sweet potatoes, onions, coconut milk, liquid, and curry powder. Mix and allow to simmer for about 10 minutes.
4. Puree: Working in batches, puree the ingredients in the blender. Let them at least 2-3 minutes per batch so they are all whipped and yummy.