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Categories:Viewed: 66 - Published at: 6 years ago
Ingredients
- 8 carrots peeled and sliced
- 1 tomato
- 1 sweet potato Medium, . peeled and sliced
- 1/2 onion chopped
- 4 garlic cloves diced
- 2 tablespoons fresh ginger grated
- 3 cups water
- 1 cup coconut milk or almond milk
- salt to taste
- coconut chips Garnish: Toasted
Method
- Heat oil in a large saucepan over medium-high heat. Add onions; saute 3 minutes or until tender. Add in the tomato, followed by sweet potato, carrots, ginger, and curry; cook 2 minutes. Add water and coconut milk; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
- Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
