A creamy and flavorful soup with a hint of spice, perfect for cozy evenings.
Heat a drizzle of oil in a saucepan over medium heat.
Use coconut oil for an added layer of flavor.
Add the chopped onion and minced garlic, cooking until softened.
Stir frequently to prevent burning.
Stir in the grated ginger and curry paste, cooking until fragrant.
Cooking the spices enhances their flavor.
Add the diced sweet potatoes and vegetable stock, bringing to a boil.
Cut sweet potatoes into small pieces for faster cooking.
Reduce the heat and simmer until the sweet potatoes are tender.
Cover the pot to retain moisture and heat.
Blend the soup until smooth using a hand blender.
Blend in batches if using a countertop blender.
Stir in the coconut milk and heat through.
Do not boil after adding the coconut milk to maintain its creaminess.
Serve the soup hot, garnished with fresh coriander leaves.
Add a squeeze of lime juice for a fresh finish.
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