Ingredients:
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2 pounds sweet potatoes, peeled & small cubed
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1 onion, diced
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2-4 cloves garlic, chopped
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1 Tbsp oil
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1 Tbsp curry powder
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2 tsp cumin
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1/4 tsp paprika or red pepper flakes for heat
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salt & pepper, to taste
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1 can coconut milk (12 ounce)
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2 cups stock or water
Steps:
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Wash and prep sweet potatoes, onion and garlic.
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In a large pot, heat oil over medium heat. Add onion and season lightly with salt & pepper. Cook until translucent, about 5 minutes.
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Add garlic and cook 2 more minutes, until tender and fragrant.
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Stir in sweet potatoes, curry powder, cumin, paprika/red pepper flakes. Cook for 5 minutes.
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Add in coconut milk and stock. Bring to a boil and reduce heat to low. Simmer for 30 minutes, until potatoes are very tender.
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Puree mixture, using an immersion blender, blender or food processor.* Return mixture to pot; adjust seasoning. Thin with additional stock, water or coconut milk to desired consistency.
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Top with croutons and enjoy!
