- 2 tablespoons coconut oil
- 1 large onion, peeled and finely chopped
- 4 medium sweet potatoes (around 3lbs / 1.36kgs), peeled and cut into small cubes
- 3 celery sticks, finely chopped
- 3 carrots, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon curry powder
- 1 teaspoon umami seasoning (optional)*
- 1/2 cup coconut cream + extra for serving
- Salt and pepper, to taste
- Heat a large pot over medium heat. Add coconut oil and onion, and sauté until the onion softens and becomes translucent, about 5 minutes.
- Add garlic, sweet potato, celery and carrots, stir well. Cook until vegetables start to soften and brown, about 5 minutes. If needed, add a splash of water to help prevent the vegetables from sticking to the bottom of the pot.
- To the vegetables, add garlic, curry powder, a pinch each of salt and pepper, stir well and cook for a further 2 minutes.
- Next add 8 cups of water to the pot and stir well. Raise heat and bring soup to a boil. Once the soup has reach boiling point, reduce heat to a simmer and cook until vegetables are soft, around 20 minutes. Add the coconut milk, stir and then set aside to cool. Taste the soup and adjust season and curry powder as desired.
- Once the soup has cooled, use an immersion blender or counter top blender, and blend in batches until the soup is smooth and creamy.
- Divide soup between six bowls and/or freezer containers. If desired, drizzle with a little coconut cream and drag a spoon around the soup in a circular motion to create a swirl. Reheat soup as needed and enjoy!
- *The umami seasoning I use is from Trader Joe’s and is a combination of kosher salt, dried onions, ground mustard seeds, porcini mushroom powder, white button mushroom powder, crushed red pepper, black pepper and dried thyme.