Curried Sweet Potato Chunk Coconut Soup

Bowl licking good soup that combines sweet potato, coconut milk, and curry together.

A creamy, delectable soup will make anyone feel instant gratification, especially when coconut and curry are involved. On a market excursion, finding a purple sweet potato packed and cheaply priced, a good fulfilling meal was on the dinner menu. Quick, simple soup with hearty sweet potato as the star element offers a sweet versus savory and smooth, rich complexity. Your dearest friends wouldn't believe that a dish so wickedly velvety and full of flavorful textures could be this dairy free and delicious.  

Curried Sweet Potato Chunk Coconut Soup Ingredients and Preparation

1 sweet potato
2 1/2 cup full fat coconut milk
2 1/2 teaspoon curry powder
1/2 teaspoon turmeric
1 tablespoon coconut oil
1 teaspoon salt
1/4 teaspoon black pepper
pinch of ginger

Prepare sweet potato with salted boiling water. Cook for 30-40 minutes.
Pour out water. Mash the sweet potato until reaching desired amount of chunks.
Turn heat to medium, gradually adding coconut milk, curry powder, turmeric, coconut oil, salt, black pepper, and ginger and stirring it all evenly well for 8-10 minutes.
Turn off heat and serve.