I got a new kitchen toy! Cute Husband bought me an immersion blender as an early Valentine’s Day gift. Don’t judge him! I requested it, I swear.
I needed a new creamy soup recipe so I could try it out. I modeled this creamy sweet potato soup after this recipe I had bookmarked back before I was a member of the immersion blender-owning elite. It was a success! The immersion blender works great and is so much easier than schlepping the entire pot of soup over to a blender in batches. It’s easy to clean too.
2 tbsp vegetable oil
1 cup onion, chopped
1 cup carrots, chopped
4 cups sweet potatoes, peeled and chopped
1 tsp fresh ginger, peeled and minced
1 tsp red curry paste
1 quart low-sodium vegetable stock
1/2 cup light coconut milk
1 tsp garam masala
1 tsp curry powder
2 tsp fresh lemon juice
sea salt and freshly ground pepper to taste
Heat the vegetable oil in a stock pot over medium heat. Add chopped onion and sauté for 2 minutes. Add the chopped carrots and sweet potato and sauté for 5 minutes more.
Stir in the ginger and curry paste and sauté for 5 minutes.
Stir in the vegetable stock, light coconut milk, garam masala, and curry powder. Bring it to a boil. Put the lid on the stock pot, turn heat to medium-low, and simmer for 30 minutes or until vegetables are very soft.
Turn off the burner. Use an immersion blender to puree the soup in the stock pot until no vegetable chunks remain.
Stir in the fresh lemon juice. Add sea salt and freshly ground pepper to taste.
Best library buddy came over for dinner and gave this creamy soup her seal of approval. I think it’s quite delicious too. We enjoyed our soup with some toast and adult beverages.