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Ingredients

  • 1/2 Tbs. canola oil
  • 1/4 cup chopped onion
  • 1 rib celery, chopped
  • 1/2 clove garlic, chopped
  • 3/4 lbs. sweet potatoes, peeled and diced
  • 1 tsp. curry powder
  • Pinch dried thyme
  • Bay leaf
  • 1/4 cup dry white wine
  • 1 1/2 cups chicken stock
  • 7 1/4 oz. coconut milk
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish

Directions

Heat oil in a heavy-bottomed pot. Add onion and celery and cook on low, stirring occasionally, until tender and translucent, about 20 minutes. Add garlic, potatoes, curry, thyme, and bay leaf, and stir to combine. Increase heat to medium-high. Stir in wine and stock, and bring to a boil. Reduce heat to low and simmer, stirring frequently, for 35 to 45 minutes, or until potatoes are soft. Remove bay leaf. Add coconut milk and purée with an immersion blender or in batches in a blender. Strain soup through a fine sieve. Season to taste with salt and pepper. Garnish with parsley.

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