This creamy vegan soup is warmed by the flavors of curry & ginger.
Stovetop, Pot (small), Peeler, Immersion blender
Peel & cube the potatoes & sweet potatoes. Peel & mince the garlic.
Add 1 cup of water (per person) to a pot. Add the potatoes, sweet potatoes & garlic. Cover & cook for 15-20 min, or until the potatoes are fork-tender.
Add the curry powder, coconut milk & minced or grated ginger. Season with salt & pepper. Remove from the heat. Purée using an immersion blender until smooth & creamy. Serve hot & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Curried Coconut-Sweet Potato Soup" contains 133 Energy, 4 g of Fat, 21 g of Carbohydrates, 3 g of Protein, 3 g of Fiber.