roasted sweet potato and coconut soup

Wednesday, October 19, 2011 at 9:08PM
The Professional Palate - Regan Jones RD in coconut milk, curry, curry powder, soups, sweet potatoes, vegan soups

 

2 medium sweet potatoes, peeled & cubed

3 carrots, peeled & cut into 2-inch pieces

1 tablespoon olive oil

1 (15-ounce) can less-sodium chicken broth

1 teaspoon curry powder

1/4 teaspoon Kosher salt

1 cup coconut milk

Garnish: additional coconut milk and red pepper flakes

 

Preheat oven to 400 degrees F. Line a baking sheet with parchment. 

Combine sweet potatoes, carrots & olive oil; place on baking sheet in one layer. Roast at 400 degrees F for 30 - 40 minutes or until tender. 

Place in a large saucepan; add chicken broth. Bring to a boil, reduce heat and simmer 10 minutes. Add curry powder and salt; mix well. Remove from heat. Process until smooth using hand blender. Stir in coconut milk. Top with additional coconut milk and red pepper flakes, if desired. 

Article originally appeared on The Professional Palate (http://www.theprofessionalpalate.com/).