1-2red chilies or ½ - 1 teaspoon crushed red chili flakes, Note 3
1cancoconut milk 400 g/ 14 oz, Note 4
fine sea salt or Kosher salt
ground black pepper
10 leavesfresh basil optional
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 (but not colored), 5-6 minutes, stirring often. Add garlic, chilies, and curry powder, and mix well for about 1 minute. Add the sweet potatoes and stir for about 2 minutes.
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.
It’s preferable to blend the soup with an immersion blender. You can also use a stand blender, but ensure you follow the safety steps to avoid any explosions. Let the soup cool slightly, and blend it in batches; the blender should only be about half full. Place a folded kitchen towel on the blender and hold it with your hand. Increase the speed gradually.
Substitute with butternut squash, Hokkaido or sugar pumpkin, or another flavorful sort of pumpkin.
Theoretically, ½ teaspoon of dried crushed red chili flakes is the equivalent of one fresh chili. However, that greatly depends on the chilies you are using. It’s always better to use both fresh chilies or red chili flakes to taste.
Coconut milk works best for the flavor. However, you can substitute it with heavy cream or non-dairy creams like soy, almond, or oat cooking cream.