Sweet Potato Curry Soup
2 medium baked sweet potatoes
1 small yellow onion
1 ½ cups of no-salt veggie broth
1 tsp curry powder
½-1 inch turmeric root
½ inch ginger root
1 clove garlic
1 date
¾ tsp salt or to taste
Optional:
roasted chickpeas
microgreens
INSTRUCTIONS
Bake sweet potato and onion at 400F for 30-45 minutes or until soft. Remove onion sooner if it’s getting to browned.
Combine all your ingredients in a blender. Blend until smooth.
This soup is delicious both hot and cold. For hot soup, add blended soup into a pot to heat.
Optionally garnish with roasted chickpeas and microgreens.
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