Description
Rich orange hues swirl as you scoop a silky broth bursting with warming curry, sweet potato sweetness, and a zing of lime. Coconut milk adds luscious creaminess, finished with fresh cilantro for brightness.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 2 pounds sweet potatoes peeled and diced
- 4 cups vegetable broth
- 1 14-ounce can coconut milk
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and ginger and cook until fragrant, about 1 minute.
- Add ground cumin, curry powder, and turmeric, stirring to coat and bloom spices.
- Add diced sweet potatoes and pour in vegetable broth, then bring to a boil.
- Reduce heat to a simmer and cook until sweet potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth and creamy.
- Stir in coconut milk and lime juice, heating gently until warmed through.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with chopped cilantro before serving.
Notes
- Bisque can be stored in refrigerator for up to 4 days.
- Freeze leftovers in an airtight container for up to 3 months.
- Adjust curry powder quantity to control the heat level.
- For extra creaminess use full-fat coconut milk.