↣ Sweet potatoes ↣ Onions & Garlic cloves ↣ Olive oil ↣ Red chilies ↣ Curry powder ↣ Vegetable stock ↣ Coconut milk ↣ Fine sea salt ↣ Ground black pepper
Prepare vegetables: Peel and cut the sweet potatoes into cubes. Chop the onion and set it aside. Chop the garlic cloves and the chilies and set them aside separately from the onions.
Sauté: Heat the oil in a large pot. Cook the onion until translucent, stirring often. Add garlic, chilies, and curry powder, and mix well. Add the sweet potatoes and stir.
Simmer: Pour in the vegetable stock and stir well. Cook for 15-20 minutes or until the sweet potatoes are soft.
Blend the soup with an immersion blender. Add the coconut milk, stir well and bring the soup to a simmer again. Simmer for another five minutes or so.
Adjust the taste with salt and pepper and sprinkle with chopped basil before serving. Enjoy!
On the recipe page there are many tips, notes and recommendations, for the best results make sure you read the whole recipe!