Sweet Potato Coconut Curry Soup with Lime Roasted Pumpkin Seeds
Sweet Potato Coconut Curry Soup is vegan, gluten-free, and dairy-free. Not to mentional it is made with only 6 ingredients and is ready in less than 45 minutes!
Servings: 8 people or 2 quarts
Ingredients
For the soup:
- 1 tbsp olive oil
- 1 cup yellow onion about 1 medium onion
- 1 clove garlic about 1 large clove
- 5 cups sweet potato about 3 large sweet potatoes
- 3 cups lite coconut milk
- 2 tbsp red curry paste I use Thai Kitchen
- 2 tsp salt
For the pumpkin seeds:
- 1 tsp olive oil
- ¼ cup raw pumpkin seeds
- 1 tsp lime juice
- ½ tsp lime zest, about ¼ lime
- Pinch of salt
Instructions
Sweet potato coconut curry soup:
- Mince the garlic and medium dice the yellow onion
- Add the olive oil to a medium sized soup pot and place over medium heat
- Once the oil is hot, add the yellow onion and garlic. Allow the onion to soften, about five minutes. Make sure to stir every minute or so
- Meanwhile, peel the sweet potatoes and cut them into 1 inch cubes. Once cut, add them to the pot with the softened onion and garlic along with the coconut milk, curry paste and salt. Cover and simmer on low until the sweet potatoes are cooked, about twenty minutes
- Transfer the soup to a blender and blend until pureed and smooth. You may need to blend in two batches.
Lime roasted pumpkin seeds:
- Preheat oven to 375 degrees
- Add the olive oil, pumpkin seeds and lime juice to a small bowl and toss
- Spread out the pumpkin seeds in an even layer on a baking tray and place in the oven. Stir the pumkin seeds every couple of minutes. The lime juice will start to evaporate and the pumpkin seeds will start to toast
- Once the lime juice has evaporated and the seeds are golden, remove from the oven. Sprinkle the lime zest on top of the pumpkin seeds and toss around until coated.
- Sprinkle the pumpkin seeds on top of the sweet potato curry soup and enjoy!
Notes
When I make soup, I typically make very large portions. This is so I can place half of the soup in a mason jar and freeze it for another day. If you do not want to make two quarts, use my recipe divider tool to help you with the correct fractions.