Sweet potato Soup

Sweet Potato is a starchy, sweet tasting just like it has in it's name, tuberous root vegetable. The vegetable is cultivated in tropical and warm temperature where there is enough water for its growth.

I am sure most of you will be surprised to know that this tuberous vegetable is 76% water and just 21% of carbohydrate. They are also good source of fiber, Vitamins (Vitamin A, C, B) and Minerals (Manganese, potassium, etc). It is said, if the flesh is dark orange in color, it has more beta carotene. The leaves of the tuberous vegetable are also edible and are very much similar to turnip greens and spinach.

When I hear the word Sweet Potato the only thing that comes on my mind is Sweet potato fries. And why not..? A fries lover can love fries whenever and whatever time it may be.

So this time I though why not try something different from this vegetable like - Chips, Toast, Sweet potato hash, mashed sweet potatoes, baked sweet potatoes, sweet potato pie, soup, etc. And yes, I like this version of the Sweet potato too. The Soup version..! So let's try and see how does this delicious recipe work for you.

Servings: 4 bowls

Time to prep: 10 minutes

Time to cook: 15 minutes

Ingredients

2 tbsp Olive oil

1 medium Onion (chopped)

2 Large Sweet potato

3/4 tsp Turmeric Powder

3/4 tsp Cumin Powder

1 tbsp Garam Masala

1/2 tsp Garlic Powder

2 cups Vegetable Broth

2 cups Coconut Milk

1 tbsp Cashew (roasted and chopped)

1/2 cup Cilantro

Salt as per taste

Let's get Cooking!

• Heat oil in a large pan on medium flame. To it add the diced sweet potato and sauté for 3-5 mins until lightly browned.

• add chopped onions to the sweet potato and cook for another 1-2 mins till softened.

• Add turmeric, garam masala, cumin and garlic powder and mix well.

• After the aroma arises add vegetable broth and cook on low flame until boil and the vegetables soften.

• Cool and add the above in a blender and blend well. Then add coconut milk and salt and blend until well combined.

• Pour the puree in a big bowl and garnish it with roasted cashew and cilantro.