A spicy and creamy soup with sweet potato, coconut milk and a hint of crispy chili oil. Ideal for those who love comfort food with a little extra kick. Read on to discover how to easily make this soup and serve it with warm paratha.
Let's get started!
- Heat the oil in a thick-bottomed soup pot and gently sauté the onion until soft and translucent. Add the garlic and cook briefly. Sprinkle in the curry powder and turmeric and stir until the spices become fragrant.
- Now mix in the tomato paste and cook for a few minutes to soften and deepen the flavor.
- Add the sweet potato cubes to the pan and pour in the vegetable broth. Bring to a boil and let the soup simmer gently for about 15 minutes until the sweet potato is completely cooked. Puree the soup until smooth with an immersion blender.
- Add the coconut milk and briefly reheat the soup without letting it boil. Season with salt and pepper to taste.
- Serve the soup with a swirl of coconut milk and a few drops of crispy chili oil. Delicious with warm flatbread, naan or paratha for dipping. Bon appetit!
