Gluten, Dairy, Egg Free Curried Sweet Potato Soup
This Gluten, Dairy, Egg Free Curried Sweet Potato Soup is perfect for a cold day when you don’t have much time but want something comforting packed full of flavour 🙂 Or any other day actually!
I absolutely love creamy soups in Winter but unfortunately cream doesn’t love me or my children….so we tend to substitute coconut cream and luckily coconut is the perfect flavour combination for this Gluten, Dairy, Egg Free Curried Sweet Potato Soup. In New Zealand we have a type of sweet potato called Kumara which I used but any type of sweet potato is fine.
I’ve garnished mine with slices of deep fried sweet potato and crispy fried leek as I love something crunchy in my soups…you could also use pieces of crispy fried bacon and extra whipped coconut cream. I sometimes add chopped chives to whipped coconut cream and that’s yummy too 🙂 I hope you find this Gluten, Dairy, Egg Free Curried Sweet Potato Soup as yummy and comforting as I do…my kids all love it too so definitely a good one for the family. I don’t put a lot of curry in obviously if it’s for the kids, so you may want to use more spice if your family like that.
- 500g (approx) sweet potato or kumara
- 1 large or 2 small onions
- 1/2 cup chopped leeks (optional)
- 1 Tablespoon dairy freee margarine or coconut oil
- 1 teaspoon curry powder (more or less to suit individual taste)
- 3 cups chicken stock (it may pay to have a litre on hand, in case you need to add more)
- 1/2 cup coconut cream
- salt and pepper, to taste
- extra sweet potato and leek for garnish if desired
- 1. Peel and chop the sweet potato or kumara into approximately 2 cm cubes.
- 2. Peel and chop the onion and leek roughly.
- 3. Place the margarine/oil in a med-large pot and place over a medium-high heat. When hot, add the onions and immediately turn the heat down to low-medium and sweat until they are translucent. (about 3-4 minutes)
- 4. Add the leeks, curry powder and sweet potato cubes and cook (stir frequently to prevent any browning) for a further 4 minutes.
- 5. Add 3 cups stock (it should cover the sweet potatoes, if not..add some more stock). Cover with a lid and cook until tender. Mine took about 30 minutes. It should be just simmering, not boiling rapidly. Add more stock if it reduces away.
- 6. Take off the heat, add the coconut cream and puree with a stick blender or in a food processor/kitchen blender until free of any lumps. Adjust the seasoning.
- 7. For the garnish, slice sweet potato very thinly and deep-fry until crispy in cooking oil. Do the same with very thin matchstick type slices (this is called julienne) of leek. When frying the leek, watch it very carefully as it will burn very quickly.