Curried Sweet Potato Soup with The Detroit Health Coach

Welcome to the “Quarantine Kitchen” with Marielle aka The Detroit Health Coach! Check out this recipe from Marielle for this cozy, easy-to-make curried sweet potato soup.

Curried Sweet Potato Soup

Serves 8

Ingredients

2 tbsp olive oil, avocado oil, or butter

2 small-medium onions

4 stalks celery

4 big carrots

3-6 cloves garlic, 

2 tbsp mild, fragrant curry powder, like garam masala

2 tsp ground ginger

2 bay leaves

2 big sweet potatoes

4 cups broth

1 can garbanzo beans, drained and rinsed

1 12 oz bag frozen cauliflower

1 tsp apple cider vinegar

Sour cream or full fat greek yogurt, for serving

Directions:

Heat oil in a large dutch oven or soup pot over medium-high heat. Add the onion, celery, and carrot. Season with some salt and fresh ground pepper. Sauté until fragrant, and beginning to brown, about 7 minutes. Add the garlic, curry powder and ground ginger. Allow the spices to bloom in the hot pot for about 2 minutes. It should smell good. 

Next, add the sweet potatoes, broth, garbanzo beans, and frozen cauliflower. Bring to a simmer, and reduce heat to low. Cover, and cook for 30 minutes. Uncover. Everything should be really tender. Remove from heat. 

Use an immersion blender or the jug of your regular blender to puree about half the soup, or until you achieve your desired consistency. Season with salt, to taste. I use unsalted broth and usually add about 1-2 teaspoons of coarse kosher salt. If you use salted broth or finer salt, you will need to use less. Add 1 teaspoon of apple cider vinegar to brighten everything up. 

Serve with a big dollop of sour cream or full fat greek yogurt. 

Notes and Adaptations:

No sweet potatoes? Use butternut squash or carrots.

No garbanzo beans? Use any other kind of bean.

Optional add ins: white potatoes, cabbage, kale, spinach, swiss chard, etc.

No curry powder? Use a combo of cumin, ground ginger, and turmeric. Add a little squeeze of mustard too. 

This soup freezes very well. 

Instant Pot: Put everything in the instant pot. Cook on high pressure for 10 minutes. Manual release pressure. Puree as desired and adjust seasonings. If you need to reduce the soup down a bit, just use the Sauté setting! Don’t forget the ACV to finish. 

Slow Cooker: Add all ingredients except ACV to slow cooker. Add an extra cup of water. Cook on low for 4-6 hours. Puree and adjust seasonings as above. 

Stay tuned for more healthy, easy, and accessible recipes from The Detroit Health Coach!

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