New You Boot Camp Sweet Potato and Coconut Curry Soup
Print Recipe
Servings Prep Time
4 35 minutes
Servings Prep Time
4 35 minutes
New You Boot Camp Sweet Potato and Coconut Curry Soup
Print Recipe
Servings Prep Time
4 35 minutes
Servings Prep Time
4 35 minutes
Ingredients
  • 4 tsp organic virgin coconut oil
  • 2 cups organic sweet potato peeled, cubed
  • 1 cup onion chopped
  • 1 stalk lemongrass
  • 1 tsp ginger peeled, minced
  • 1 tsp curry powder
  • 1/2 tsp Himalayan Crystal Salt
  • 2 cups water
  • cup Fresh Coriander finely chopped
  • 1/4 cup large flaked coconut unsweetened
  • 1 1/2 cups organic coconut milk
Servings:
Instructions
  1. Heat 2 teaspoons coconut oil in large saucepan, add sweet potato and onion, saute 5 minutes.
  2. Trim end off lemongrass, finely chop white end part of stalk just about 1-inch up from the bottom. Add chopped lemongrass, ginger, curry powder and salt to saucepan; saute 1 minute more. Pour in water and cover with lid, cook until sweet potatoes are fork tender about 12 minutes.
  3. Meanwhile stir coriander and remaining oil in a small bowl, set aside.
  4. In a small skillet toast coconut over medium heat shaking skillet often until golden all over about 4 minutes, set aside.
  5. To serve working in batches puree sweet potato mixture in food processor or blender; add pureed mixture back to saucepan, add coconut milk and whisk over medium heat until warmed through. Ladle soup into 4 bowls, add a dollop of coriander and sprinkle with toasted coconut.
  6. Enjoy!